Ambuja bread flour is obtained
by separation of coarser particle size flour from
mixed stream of flour by purification and sifting
operation in a flour mill after the series of
operations of cleaning & conditioning of wheat
seeds before milling.
The different streams of flour are collected and
divided chiefly depending on the ash and protein
content of the stream.
Ambuja bread flour is white in color, high gluten
content high WAP and good extensibility.
APPLICATIONS
Ambuja bread flour produces the results required
by the user.
Ambuja bread flour has
I
Higher diastatic activity,
which results in stick-dough because of higher
maltose up to 3 %, which provides kind of
enzyme, alpha amylase.
II
Increases the bread making
potential due to the quality of gluten.
III
Has high WAP, which increases
the finished product yield and softer crumb.
IV
Can be stored for longer duration,
due to the less alcoholic acidity.
V
Better eating and keeping
quality.
VI
Ambuja bread flour is preferred
by bread makers and food industries for making
food products.
Ambuja Bread
Flour Typical Specifications
Parameters
Specifications
Moisture
13.50%
Protein
9% Min.
Gluten
09% Min.
Total Ash max
0.65 Max.
Alcoholic Acidity max
0.10%
Water Absorption min
55.00
Sedimentation value
20.00
Customized specification can
also be achieved
Packing Available - 50Kgs HDPE &
90Kgs HDPE /Jute Bags.
INTRODUCTION
