General Milling Corporation

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