Wheat Flour
Wheat Flour
| Type | All-Purpose / Bread Flour / Cake Flour |
| Moisture Content | 12-14% |
| Protein Content | 8-12% (All-Purpose), 12-14% (Bread), 6-8% (Cake) |
| Ash Content | 0.50-0.75% (All-Purpose), 0.40-0.60% (Bread) |
| Color | White to Light Cream |
| Texture | Fine, Powdery |
| Odor | Neutral, characteristic |
| Gluten Strength | Moderate to High (depending on type) |
| pH Level | 6.0 - 7.5 |
| Granulation | Very Fine to Fine |
| Shelf Life | 6-12 months (when stored properly) |
| Nutritional Content | Carbohydrates: 70-75%, Fat: 1-2% |