Standard Bakery Flour
At Al Wadi, we believe that long-term success is built on continuous improvement, mutual trust, and uncompromising quality.
Standard Bakery Flour
Standard Bakery Flour is designed as a cost-effective solution for bakeries that seek consistency and balanced quality.
It features moderate softness and flexibility, making it suitable for everyday bread and pastry production.
Often used in winter or as a base flour to improve lower-quality blends, it ensures dependable results and a balanced dough texture.
A practical flour option that combines good quality with cost efficiency.
Technical Specifications
|
Wheat Type |
13.5% protein wheat |
|
Moisture |
≤ 13.5% |
|
Gluten |
≥ 29% |
|
Gluten Index |
≥ 95% |
|
Falling Number |
≥ 350 seconds |
|
Ash |
≤ 0.56% |
|
Residue on 150 µm sieve |
0% |
|
Work Energy (W) |
≥ 300 units |
Recommended Applications
- French bread, flatbreads, and pastries.
- Traditional local bread and daily baked goods.
- Dough mixes for blending and performance enhancement.
Additional Notes
Contains oxidizing enzymes, natural softeners, and biological improvers to enhance dough stability, volume, and softness during baking.