White Flour

Null Flour:

This product is a flour produced by grinding the soft and hard wheat and extracted from the core part of wheat’s endosperm. It contains fully even texture and soft graining as well as high protein quality.

The color of this flour is clear, lacking any bran and spots. It is suitable for producing types of bakery products including types of cakes and confectioneries.

 

The permissible ranges determined for ash, gluten and protein by Standard Institute is according to following table:

 

Ash	Gluten	Protein
0.38- 0.50	20-27	7-10

 

By changing the gluten and protein rate in the standard range, one could produce the industrial flour for producing starch, gluten, wafer, crackers and biscuit.

Flour used for producing wafer, crackers and biscuit require no high gluten content and gluten in the range of 22 to 23 is desirable.

Ash of null flour in Varamin Flour  Company, because of having plurality of core takers as well as presence of DC-PEELER and COLOR SORTER devices  lacks any spots.