Food & Agriculture•Flour & Milling Products
Noodle Flour
A professional flour variety with high protein quality, specially developed for Far Eastern-style noodle and traditional pasta production. Thanks to the excellent binding it gives to the dough, it prevents the product structure from falling apart during cooking and provides the desired "al dente" texture. This flour, offering a shiny surface appearance, allows the dough to be thinned without breaking in processing machines and preserves its natural color after production. Contact us for technical details and price quotation.
Technical Specifications
| Ash | Max 0.55% (Dry Basis) |
| Fat | 1.2 g |
| Energy | 348 - 358 kcal |
| Gluten | Min 31% |
| Protein | Min 12.5% (Dry Basis) |
| Storage | Store in a cool, dry environment away from direct sunlight. |
| Moisture | Max 14.5% |
| Packaging | 25 kg / 50 kg or Big Bag |
| Shelf Life | 12 Months under proper conditions |
| Ingredients | Wheat Flour, Antioxidant (Ascorbic Acid), Fungal Alpha Amylase |
| Carbohydrate | 71 - 73 g |
| Dietary Fiber | 2.4 g |
| Sedimentation | Min 40 ml |
Quotes are provided for bulk purchases and export requests.
