Baking flour is a flour that is made from the endosperm and some bran. 18% of shelling is done in this type of flour. It is used in the production of local bread, cakes, and pastries. Baking flour is divided into two types of massive and semi-massive, which are usually slightly yellowish in color and rich in protein. The bread that is prepared by this type of flour has a spongy and flexible texture, so its consumption is maximized in the local Afghan market. Baking Flour is economically affordable.

Ash (Wt% based on the dry matter)
Wet gluten
Min. 25
Acidity (max.)
Moisture (max. Wt%)
Proteins (Wt% based on the dry matter)
Min. 11