White Flour

Rating: 3
Author: Jerry Merrick

7 views

4 Inquiries

Price valid until 16 Oct 2025

$300/Metric

In stock

Minimum order quantity: 1 Metric

Open to price negotiation

Supplier Country: South Africa

Export market: Greece, Canada, United States, Afghanistan, Kosovo

Key Takeaways

Freshdi AI is analyzing this product...

Coliforms Absent In 0.1g

Falling Number 250–350 Seconds

FSSAI FDA EU Certified

Product Specifications

Minimum Order Quantity:

1 Metric

Gluten Content:

24–32% (depending On Flour Type)

Falling Number:

250–350 Seconds (enzyme Activity)

Water Absorption:

55–65% (based On Farinograph)

Protein Content:

9.0–13.0% (dry Basis)

Bacillus Cereus:

< 10² Cfu/g

Yeasts And Molds:

< 10³ Cfu/g

Total Plate Count:

< 10⁴ Cfu/g

Storage Temperature:

< 25°c

Aflatoxins:

< 5 Ppb (total), Per Local Standards

Storage Humidity:

< 65%

Coliforms:

Absent In 0.1g

E. Coli:

Absent In 1g

Salmonella:

Absent In 25g

Usage Applications:

Bread, Pastries, Cookies, Noodles, Cakes, Chapati, Pasta, Etc.

Trade Term:

CIF

Odor And Taste:

Characteristic Of Wheat, Free From Off-odors

Appearance:

Fine, White To Creamy White Powder

Regulatory Compliance:

Fssai / Fda / Eu Food Safety, Iso 22000 / Haccp, Brc / Ifs (for Exports), Halal / Kosher, Non-gmo (if Applicable)

Color:

L ≥ 90 (indicates Whiteness)

Ash Content:

Max. 0.60% (dry Basis)

Moisture Content:

Max. 14.0%

Acidity:

Max. 4.5° (measured In Degrees)

Packaging Options:

Retail: 1 Kg, 2 Kg, 5 Kg Laminated Food-grade Plastic Or Paper Bags; Bulk: 25 Kg, 50 Kg Woven Pp Or Paper Sacks, Inner Poly Liner

Texture:

Soft, Smooth, And Free-flowing

Payment Term:

T/T

Shelf Life:

Typically 6–12 Months From Production Date Under Proper Storage

Port Of Loading:

durban port

Dough Stability:

≥ 6 Minutes (for Bread Flour)

Granulation:

≥ 98% Passing Through 212-micron Sieve

Balingi Trading Company (PTY) Ltd

5.0

South Africa

1 yrs

Distribution / Wholesale, Farming / Production / Processing / Packing, Retail, Trade

SOUTH AFRIACA

Activity signals

Avg Response Time

≤ 3 days

Response Rate

Inquiry Open Rate

96%

Total inquiries received

1182

Export Markets

Based on the information provided by the supplier.

Greece

Canada

United States

Afghanistan

Kosovo

Middle East

43%

East Asia

21%

Western Europe

14%

North America

14%

Central America & Caribbean

Verification information

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External Validation

Company website

Supplier confirmed with Freshdi

Company Address

Supplier confirmed with Freshdi

Business Registered ID

Supplier confirmed with Freshdi

Reviews of this Product

3.0/5

1 Reviews

It helps other buyers order with confidence.

Jerry Merrick

United Kingdom

01 May 2026

Product descriptions from the supplier

. Product Identification:

Product Name: White Flour

Other Names: Refined Wheat Flour, All-Purpose Flour, Maida (in some regions)

HS Code (typical): 1101.00

Source: Milled from cleaned, sound, hard or soft wheat (Triticum aestivum)

Physical Characteristics: Parameter Specification Appearance Fine, white to creamy white powder Texture Soft, smooth, and free-flowing Odor/Taste Characteristic of wheat, free from off-odors Moisture Max. 14.0% Ash Content Max. 0.60% (dry basis) Gluten (Wet) 24–32% (depending on flour type) Protein (Dry Basis) 9.0–13.0% Acidity Max. 4.5° (measured in degrees) Color (Minolta) L ≥ 90 (indicates whiteness) Granulation ≥ 98% passing through 212-micron sieve
Microbiological Parameters: Microorganism Limit Total Plate Count < 10⁴ CFU/g Yeasts & Molds < 10³ CFU/g Coliforms Absent in 0.1g E. coli Absent in 1g Salmonella Absent in 25g Bacillus cereus < 10² CFU/g Aflatoxins < 5 ppb (total), per local standards
Chemical Contaminants & Pesticide Residues:

Within national and international limits (e.g., Codex Alimentarius, EU, FDA)

No added chemicals unless specified (e.g., bleaching agents if allowed)

Functional Properties (optional, if needed): Property Specification (Typical) Water Absorption 55–65% (based on Farinograph) Falling Number 250–350 seconds (enzyme activity) Dough Stability ≥ 6 minutes (for bread flour)
Usage/Application:

Bread, pastries, cookies, noodles, cakes, chapati, pasta, etc.

Industrial and domestic food preparation

Packaging:

Retail: 1 kg, 2 kg, 5 kg laminated food-grade plastic or paper bags

Bulk: 25 kg, 50 kg woven PP or paper sacks, inner poly liner

Must be sealed, tamper-proof, and labeled with batch details, shelf life, etc.

Storage Conditions:

Store in a cool, dry, well-ventilated place

Temperature: < 25°C

Relative Humidity: < 65%

Keep away from strong odors and moisture

Shelf Life:

Typically 6–12 months from production date under proper storage

Reduced if exposed to high humidity or pests

Regulatory Compliance & Certifications (if required):

FSSAI / FDA / EU Food Safety

ISO 22000 / HACCP

BRC / IFS (for exports)

Halal / Kosher

Non-GMO (if applicable)

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