| GENERAL CHEMICAL PARAMETERS | |
| Moisture | Max 14.00% |
| Protein | Min12.00% |
| Ash | Max 0.50 % |
| Wet Gluten | Min 30 |
| Dry Gluten | Min 9.50% |
| Gluten Index | Min 95% |
| Sedimentation | Min 50 |
| RHEOLOGICAL PARAMETRS (Haubelt) | |
| WA (%) | Min 58.00 % |
| DDT (min) | Min 2.00 min |
| Stability (min) | Min 5.00 min |
| Quality number | Min 23.00 |
| Deg of softening (HE) | Max 100 HE |
| ALPHA AMYLASE ACTIVITY | |
| Falling Number | 300-500 Sec |
| PACKAGING AND SAFETY | |
| Storage | Store at ambient temperature |
| Labeling | Product name, net weight, name and address.
Date of manufacturing and date of expiry. |
| Packing
(PP Bags) |
10 Kg |
| INTENDED USES | |
| Special Flour for Pizza Production. | |
