Specification (Detailed): Wheat flour specification for good quality flour 1. Product description: Wheat flour (Top Grade). 2. Additives: do not add. 3. Organoleptic: * Colour - White or cream; * Smell - inherent to a wheat flour, without strangers odours not musty not moldy; * Taste - inherent to a wheat flour, without strangers flavors not sour not the bitter;* Consistancy - powder.4. Physical-chemical characteristics:* Ash, % - 0,4* Moisture, % - max. 13,5;* Falling number, sek - 300 - 310;* Wet gluten content,% min. - 26;* Protein, % - min. 11;* Whiteness, % - 0,58 - 0.60.5. Nutritive value: * Energy (kcal/kJ/100g) - 334; * Protein (g/100g) 11-11,5; * Carbohydrate (g/100g) - 70,6; * Fat (g/100g) - 1,0 - 1,136. Heavy metal and mycotoxins: it is not detectable.7. Storage and transport: * Type of packaging - 50 kg, bags PP;* Storage and transport conditions - dry and room temperature storage;* Keeps for a minimum of - at least 12 months.8. Raw material: The raw materials used comply with current Malaysia food law. The storage of the raw materials as well as their processing are conducted with appropriate care and in accordance with the hygienic regulations and quality control required by the authorities.Bread, Rusk, Pasta, Noodles, Pizza base, Cake, Pastries, Biscuits, etc. Offering competitive price Providing qualitative cargo Timely shipments Factory stuffing for container loading under our premise Own processor to produce tailor made product for Importer Strong Logistic support Providing weight and Quality certificate on demand.