WHAT IS IT USED FOR?
Use Type 450 flour for baking cookies, cakes, corn bread, tortes, brownies, pie crusts, quiche crusts, coffee cakes, waffles, etc. It is not a high gluten or high protein flour. Gluten content in Type 450 is typically 9%-10% and protein content is low. The mineral and nutrient count is also relatively low in comparison to carbohydrate count, which is high. This is due to the almost complete removal of the outer parts of the wheat kernel and grinding the endosperm alone.
Analysis:
| Humidity | 14,2% |
|---|---|
| Whiteness | 40,00 co. un. |
| Gluten | 27% |
| Ash | 0,58% |
| Protein | 11,7% |
| Package sizes: | 1 kg | 2 kg | 5 kg | 25 kg | 50 kg |
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