Baking Flour
It is designed for traditional bread, pastries, and cakes, delivering a soft, elastic crumb structure preferred in the Afghan market.
Flour Grades
Type A (High Extraction) – Contains more bran, suitable for dense, traditional breads
Type B (Medium Extraction) – Balanced bran content, ideal for soft pastries and flexible bread texture
| Ash (Wt% based on the dry matter) | 0.700-1.100 |
| Wet gluten | Min. 25 |
| Acidity (max.) | 2.4 |
| Moisture (max. Wt%) | 13.5 |
| Proteins (Wt% based on the dry matter) | Min. 11 |
