Biscuit Flour

At Al Wadi, we believe that long-term success is built on continuous improvement, mutual trust, and uncompromising quality.

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Biscuit Flour

 

Biscuit Flour is specially formulated to meet the technical needs of biscuit, wafer, and light pastry production.
 It features low elasticity and minimal gluten strength, allowing the dough to maintain its shape during cutting and baking, resulting in crisp, golden biscuits with a uniform texture.

Ideal for biscuit factories, cookie manufacturers, and light bakery applications that require delicate texture and precise shaping.

Technical Specifications

Wheat Type

11.5% protein (preferably soft wheat)

Moisture

≤ 14%

Gluten

≤ 24%

Gluten Index

< 60%

Falling Number

< 250 seconds

Ash

Not critical

Work Energy (W)

≤ 130 units

Recommended Applications

 

  • Crisp and dry biscuits.

  • Cookies and light pastries.

  • Wafers and sweet baked goods.

Additional Notes

May contain gluten-inhibiting enzymes to reduce elasticity and improve crispness in the final product.

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