Wheat Flour

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A) RICE FLOUR

SPECIFICATION
Protein	7.50%
Fat	0.80%
Crude Fiber	0.60%
Ash	0.70%
Moisture	11.00%

B) REFINED WHEAT FLOUR (MAIDA)

Specifications (suitable for Bakeries and Biscuit / cookies manufacturing)
Moisture	13-14%
Water Absorption	58-60%
Dry Gluten	10-11.5%
Wet Gluten	26-30%
S.V.	19-23 ml
Alcoholic Acidity	0.062-0.068% max
Acid Insoluble Ash	0.018-0.05% max
Carbohydrates	75.92 gms
Protein	10-11%

C) WHITE /YELLOW CORN FLOUR

SPECIFICATION
Protein	6.0 -8.0%
Fat	102 - 1.4%
Crude Fiber	1.0 - 1.25%
Ash	0.3 -0.5%
Moisture	12 -14%

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