Pastry & cake Flour
pastry & cake Flour is a flour that is made from the endosperm and has the features mentioned in standard 103 of Iran National Standards Organization. This flour is used mostly in the production of cakes, cookies, biscuits, crackers and some confections.
| Ash (Wt% based on the dry matter) | ۰٫۳۸۰-۰٫۵۰۰ |
| Moisture (max. Wt%) | ۱۴٫۲ |
| Proteins (Wt% based on the dry matter) | ۷-۱۰ |
| Wet gluten | ۲۰-۲۷ |
| Acidity (max.) | ۲٫۴ |
Star flour
It is a flour that is made mostly from the endosperm and has the features mentioned in standard 103 of Iran National Standards Organization. This flour is used in the production of different types of massive bread, semi-massive bread and some types of confections.
| Ash (Wt% based on the dry matter) | ۰٫۵۰۱-۰٫۷۰۰ |
| Moisture (max. Wt%) | ۱۴٫۲ |
| Proteins (Wt% based on the dry matter) | Min. 11 |
| Wet gluten | Min. 26 |
| Acidity (max.) | ۲٫۴ |
Taftoon and lavash flour
It is a flour that is made from the endosperm and has the features mentioned in standard 103 of Iran National Standards Organization. This flour is mostly used in the production of taftoon and lavash bread.
| Ash (Wt% based on the dry matter) | ۰٫۸۵۱-۱٫۲۲۵ |
| Moisture (max. Wt%) | ۱۴٫۲ |
| Proteins (Wt% based on the dry matter) | Min. 11 |
| Wet gluten | Min. 25 |
| Acidity (max.) | ۳٫۵ |
Barbari flour
It is a flour that is made from the endosperm and has the features mentioned in standard 103 of Iran National Standards Organization. This flour is mostly used in the production of barbari bread.
| Ash (Wt% based on the dry matter) | ۰٫۷۰۱-۰٫۸۵۰ |
| Moisture (max. Wt%) | ۱۴٫۲ |
| Proteins (Wt% based on the dry matter) | Min. 11 |
| Wet gluten | Min. 26 |
| Acidity (max.) | ۲٫۴ |
Pasta flour
It is a flour that is made from the endosperm of hard or semi-hard wheat and has the features mentioned in standard 103 of Iran National Standards Organization. This flour in used mostly in the production of pasty products and macaroni.
| Ash (Wt% based on the dry matter) | ۰٫۶۵۰ |
| Moisture (max. Wt%) | ۱۴٫۲ |
| Proteins (Wt% based on the dry matter) | Min. 12 |
| Wet gluten | – |
| Acidity (max.) | ۲٫۴ |
Sangak flour
It is a flour that is made from the whole endosperm or a part of bran. This flour is mostly used in the production of sangak bread. This type of flour has high adhesion and hence has a high ability to cook bread.
| Ash (Wt% based on the dry matter) | ۱٫۲۲۶-۱٫۴۷۵ |
| Moisture (max. Wt%) | ۱۴٫۲ |
| Proteins (Wt% based on the dry matter) | Min. 11.5 |
| Wet gluten | Min. 24 |
| Acidity (max.) | ۴٫۱ |
Whole flour
Whole wheat flour is a flour which contains all components of the wheat grain (kernel, endosperm, hidden sprouts and bran). The wheat bran in the whole flour prevents the gluten development and thus the product baked by the whole flour is heavier than the product baked by the white wheat flour.
| Ash (Wt% based on the dry matter) | ۱٫۴۷۶-۱٫۶۰۰ |
| Moisture (max. Wt%) | ۱۲٫۵ |
| Proteins (Wt% based on the dry matter) | Min. 12 |
| Wet gluten | Min. 23 |
| Acidity (max.) | ۴٫۱ |