Pasta Flour

Pasta Flour

This kind of flour is produced from the core of wheat and central part of endosperm (kernel) by mixing the hard and semi-hard wheat with high extraction percentage of 23%. When the Durum wheat is used for producing this flour, the produced flour is called as Semolina with graining coarser than spaghetti flour.

Spaghetti flour comes with high protein, high quality of gluten, low ash, clear color and coarse graining and is suitable for producing types of spaghetti, pasta, vermicelli, lasagna and noodle on traditional and modern based.

Due to high quality of gluten and specific graining of this flour, it is used for producing industrial and loaf bread as well.

 

The standard ranges determined for protein, ash and graining of this kind of flour detailed is as following table:

 

Protein	Ash	Particles size, <125μ
Min 12%	Max 0,650	Max 55%

 

Using modern wheat winnowing machines (such as Sortex) and various purifiers in the production line of Varamin Flour Industries Company caused the ash of this flour lower than 0.5 and having amber color without any spot.