All Purpose Flour All-Purpose Flour Specification Sheet 1. General Information Parameter Specification Product Name All-

All-Purpose Flour Specification Sheet

1. General Information Parameter Specification Product Name All-Purpose Flour Type Wheat Flour (Milled from Hard and Soft Wheat Blend) Color White to off-white Odor Neutral, fresh flour aroma Taste Bland, no off-flavors Appearance Fine, powdery texture Gluten Strength Medium Ash Content ~0.4–0.5% (dry basis)
2. Chemical Composition (Approximate Values, Dry Basis) Component Specification Range Moisture ≤ 14.0% Protein 9.0–11.5% Ash 0.40–0.50%

Fat (Ether Extract) ≤ 1.5% Crude Fiber ≤ 0.5% Carbohydrates ~72–75% pH (1:1 flour:water) 5.5–6.5 3. Physical Properties Property Specification Particle Size 98% pass through 212-micron sieve Color (Whiteness Index) >85 (visual/photometric) Bulk Density 0.60–0.75 g/cm³ Granulation Fine, uniform 4. Microbiological Parameters Parameter Limit Total Plate Count < 10,000 CFU/g Yeasts & Molds < 100 CFU/g E. coli Absent in 1g Salmonella spp. Absent in 25g Coliforms < 10 CFU/g

Note: Flour is a raw agricultural product and not ready-to-eat; must be cooked before consumption.

5. Nutritional Information (Per 100g, approximate) Nutrient Amount Calories ~365 kcal Protein 10–11g Fat 0.9–1.2g

Carbohydrate 75–76g Fiber ~2.7g Calcium ~15mg Iron ~1.2mg 6. Packaging & Storage Parameter Specification Packaging 1kg, 5kg, 25kg, 50kg bags (polywoven, paper, or PE-laminated) Shelf Life 6–12 months under proper conditions Storage Conditions Cool, dry place (<25°C, <65% RH), away from pests & moisture 7. Common Applications

Baking (bread, cakes, cookies, muffins)

Thickening agent for sauces and soups

Breading and frying

General cooking use