Wheat Flour
| Moisture, % | ≤ 15.0 | ≤ 15.0 |
| Wet Gluten, % | ≥ 27 | ≥ 24 |
| Ash, % | ≤ 0.75 | ≤ 0.55 |
| Protein, % | ≥ 11 | ≥ 10 |
| Whiteness | 36.0-53.0 | ≥ 54 |
| Falling Number | ≥ 250 | ≥ 250 |
| Sifting Specifications | ≤ 2%, tissue #35 | ≤ 5%, tissue #43 |
| Shelf Life | 12 Months | |
| Moisture, % | ≤ 15.0 | ≤ 15.0 |
| Wet Gluten, % | ≥ 27 | ≥ 24 |
| Ash, % | ≤ 0.75 | ≤ 0.55 |
| Protein, % | ≥ 11 | ≥ 10 |
| Whiteness | 36.0-53.0 | ≥ 54 |
| Falling Number | ≥ 250 | ≥ 250 |
| Sifting Specifications | ≤ 2%, tissue #35 | ≤ 5%, tissue #43 |
| Shelf Life | 12 Months | |
