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Flour:
Today the range of flours available
is wider than ever before. Union Mills offers its customers
a several different types of flour and grist products.
Flours vary in their composition and are defined by
the quality of wheat used in the grist prior to milling.
At Union Mills, only the highest quality local types
of wheat are used to produce all natural and organic
flours.
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Our product line ranges from:
Baker Flour
| Moisture |
max. 14.5
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| Protein % d.b |
min. 12
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| ASH % d.b |
max.0.6
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| Falling Number (sec.) |
min. 250
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| Glatten Wet % |
min. 30
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| Water Absorption |
62 - 64
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| A unique blend of soft wheat and Syrian
Durum wheat, our bakers' flour is very suitable
for the production of a wide variety of bread types
such as Middle Eastern Pita bread, French bread,
Turkish bread, etc. |
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Industrial Flour
| Moisture |
max.
14.5
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| Protein
% d.b |
min.
10
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| ASH % d.b |
max.0.70
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| Falling
Number (sec.) |
min.
300
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| Glatten
Wet % |
max.
24
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| Water Absorption |
62 -
64
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| Produced from Syrian soft wheat of
low elasticity and high extensibility, this type
of flour is very suitable for the production of
Biscuits, Wafers and similar industrialy produced
products. |
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All Purpose Flour
| Moisture |
max. 14.5
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| Protein % d.b |
min. 12
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| ASH % d.b |
max.0.6
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| Falling Number (sec.) |
min. 250
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| Glatten Wet % |
min. 30
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| Water Absorption |
62 - 64
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| Ablend of hard and soft wheat, with
an extraction rate of 70%. Our all purpose flour
is suitable for all home baking needs. |
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Cake Flour
| Moisture |
max. 14.5
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| Protein % d.b |
min. 10
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| ASH % d.b |
max.0.65
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| Falling Number (sec.) |
min. 250
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| Glatten Wet % |
max. 22
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| Water Absorption |
62 - 64
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| A fine-textured, soft-wheat flour
with a high starch content is produced using only
Syrian soft wheat varieties, making it very suitable
for making different types of cakes. |
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Whole Wheat Flour
| Moisture |
max.
14.5
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| Protein
% d.b |
min.
14
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| ASH % d.b |
max.1.8
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| Falling
Number (sec.) |
N/A
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| Glatten
Wet % |
N/A
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| Water Absorption |
N/A
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| Our Whole-Wheat
flour is made from the whole and is higher indietary
fiber and overall nutrient content than white flours. |
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