BREAD FLOUR is white, fine and smooth flour that is a blend of hard, high-protein wheat and has greater gluten strength and protein content, with high water absorption. This special bread flour when mixes with water, protein in flour will improve dough strength and elasticity, very good gas retention properties.
Bread Flour Brand : open-top bread, pizza, danish pastries, croissants
Specifications : Moisture: 13.50% maximum
Protein : 13.20% – 14.20%
Gluten: 36.00% – 40.00%
Premium quality bread flour specially designed for all types of bread such as sandwiches, open-top bread, pizza, danish pastries, croissants, hard bread, etc.
Packaging : 22.50-kg PP bag
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Cake Flour Brand: Red-Accordion
Cake flour is fine-textured and silky flour milled from soft wheats with low protein content (7.0-9.0%) which is suitable for all kinds of cakes. With a high ratio of sugar to flour, this flour is better able to hold cake rise but less liable to collapse. The flour is excellent for baking fine-textured cakes with greater volume, tender and delicate.
Specifications : Moisture: 13.50% maximum
Protein: 7.5% – 8.5%
Gluten: 21.00% – 26.00%
Ash: 0.55% maximum
Suitable for all kinds of cakes, steam soft cake, salapao, jam roll, steam sponge cake, butter cake, sponge cake, chiffon, etc.
Packaging : 1-kg Laminate bag, 22.50-kg PP bag
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All-purpose flour is suitable for all purposes, it is produced from a combination of hard wheat and soft wheat. The combination of the flour gives the best result of many kinds of products, including some yeast breads, quick breads, cakes, cookies, pastries and
Noodle such as patongo, donuts, cookies, biscuits, Chinese pasties, pancakes, waffles, salapao, and fried pastries, etc.
All-Purpose Flour Brand : Red-Ribbon
Specifications : Moisture: 13.50% maximum
Protein: 9.00% – 10.00%
Gluten: 25.50% – 29.50%
Ash: 0.58% maximum
Suitable for all types of egg cakes, sponge cake, donut cake, pancakes, waffles, steam soft cake, steam sponge cake, cookies, biscuits, salapao, and fried pastries