Corn flour is light-tan in colour and tasteless, smooth texture, and an odour of cereal that is clean.

The powder is made of premium corn or maize and is used primarily to thicken the liquid. When mixed with cold liquid the powder is utilized to make sauces and get rid of lumps forming. The Corn Flour Powder is tasteless and is free of wheat and gluten.

Cornmeal, corn flour and corn Grits are the only corn products. Cargill’s white and yellow dry corn products are used in many different applications for products including breakfast cereals, beers and snack foods, up to bakery products and infant food.

Corn Flour Specification

Product Specifications Corn flour
Fineness
100 %
Mesh size
80 % - 100 %
Moisture
6 % - 8 %
Starch
2 %
Fat content
18.5 %
Ash content
2 %
Grade
A+
Shelf life
2 Years
Packing
25 kg / 50 kg PP Bag or As Per Buyer's Requirement

Wheat Flour

In terms of the parts of the grain (the grass fruit) used in flour–the endosperm or protein/starchy part, the germ or protein/fat/vitamin-rich part, and the bran or fiber part–there are three general types of flour. White flour can be made of the endosperm alone. Brown flour contains some grains’ germ as well as bran, whereas whole grain flour or wholemeal flour is made of all of the grain, including the endosperm, bran and germ. Germ flour is created from the germ and the endosperm with the exception of bran.

The production of wheat flour is higher in comparison to other kinds of flour. The wheat varieties are referred to as “soft” and “weak” in the event that they have a low gluten content and they are referred to as “hard” as well as “strong” in the event of having significant gluten content. Hard flour, also known as bread flour is rich in gluten. It has 12 to 14% of gluten content and is elastic, which retains its shape after being baked. Soft flour is relatively lower in gluten and gives a finer or more crumbly texture. Soft flour is typically separated into cake flour which is most gluten-free as well as pastry flour, that has a little more gluten than cake flour.

Product Wheat flour
Energy value (Kcal/100gm)
353.5 Kcal
Moisture
15 % Max
Ash content
0.60 % Max
Wet gluten
24 % Min
Vitamin A
208.15 IU
Iron
2.26 mg
Packing
25 kg / 50 kg or As Per Buyer's Requirement

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