Bread Flour specifications

Bread flour, also known as hard wheat flour, is a flour with a high protein content that's milled for yeasted breads. It typically contains 11.5–14% protein, which gives bread flour more gluten and makes dough more elastic and light. Bread flour is made from the protein-rich endosperm of hard red spring or hard red winter (ukraine,Russia)varieties of wheat Protein

Gluten

Bread flour has more gluten than all-purpose flour, which has a protein
content of 10–12%

Texture

Bread flour's higher protein content is responsible for the texture of baked goods, which are more chewy than those made with all-purpose flour

Appearance

Bread flour's higher protein content is responsible for the appearance of baked goods, which are more hard crusty Gluten protein is often added to wheat flour to improve bread making quality, and it can also be used as a base for making various vegetarian foods.

Bread flour particle size

According to laser diffraction analysis, 89–98% of flour particles are between 10–41 μm and 41–300 μm, while 2–11% are less than 10 μm

Bread Flour Spcification

Moisture 13.50%
Protein 9% Min.
Gluten 09% Min.
Total Ash max 0.65 Max.
Alcoholic Acidity max 0.10%
Water Absorption min 55.00
Sedimentation value 20.00