Wheat Flour · 필리핀

Different Types of Wheat Flour: 1) Hard Wheat Flour - Extracted from the finest and hi-grade imported hard spring wheat - Known as "Strong Flour, 1st Class or Bread Flour" - Application: Loaf breads, Pan de sal, Buns, French bread, Torilla, Soft rolls, Pizza crust and some noddle products - Improved, Bleached, Fortified with Vitamin A, Iron and Enhanced with flour improving agent: Bromate free - Packaging: 25kg cotton bag and polysack 2) Soft Wheat Flour - Extracted from the finest and hi-grade imported soft white wheat - Also known as "3rd Class or Pastry Flour" - Application: Cookies, Biscuits, Crackers, Lumpia wrapper, Breading, Cupcakes, Snack Items, Other special noddle and baked products - Improved, Bleached, Fortified with Vitamin A, Iron and Enchanced with flour improving agent: Bromate free - Packaging: 25kg cotton bag and polysack 3) Specialty Wheat Flour (All purpose, cake and siopao flours) - Extracted from the whitest and purest portion of soft and hard wheat - Application : All-Purpose/Siopao Flour: Loaf breads, Pizza crust, Fruit cakes, Ensaymada, Buns, Puto, Cones, Waffles, Steamed buns and mantou - Improved, Bleached, Fortified with Vitamin A, Iron and enchanced with flour improving agent: Bromate free - Packaging: 25kg cotton bag and polysack