Wheat Flour (Bakery Use)

Wheat flour, specifically all-purpose or bread flour, is a staple ingredient in bakery operations. It is widely used in various baked goods, providing structure, texture, and flavor to the final products. Wheat flour is versatile and can be found in a range of bakery items, including bread, cakes, cookies, pastries, and more.

All-purpose flour, also known as plain flour, is commonly used in baking as it strikes a balance between protein content and gluten development. It is suitable for a wide range of baked goods, including cakes, cookies, muffins, and quick breads. All-purpose flour produces a tender and light texture in these baked items.

Bread flour, on the other hand, has a higher protein content, typically around 12-14%. It is specifically formulated for making yeast-risen bread. The higher protein content in bread flour creates more gluten, which gives bread its desirable chewy and elastic texture. Bread flour is well-suited for making artisan loaves, baguettes, pizza dough, and other yeast-based breads.


  • Quality – Pure Sortex clean Basmati Rice (premium quality)
  • Length of Rice – 8.30-8.40 mm before cooking.
  • Broken – 2% max (2/3 basis)
  • Moisture – 12.5-13% max


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