THE FLOUR RANGE
Wheat flour type 400
Start with the product you bake, not only the type number. Share the dough process and desired result so the proposed specification can be assessed with you.
- Describe the intended bakery or pastry application.
- Request the supplier’s technical sheet and allergen declaration.
- Discuss a sample before changing an established recipe.
Technical specification
A type number is the starting point. The right choice also depends on the specification, the dough and your production process.
Product specifications, availability and delivery terms are confirmed in the quotation.
- Category
- Wheat flour
- Type
- 400, according to the declared classification
- Packaging / minimum order
- Confirmed individually
- Protein, ash, moisture
- Supplier specification required
- Allergens
- Contains wheat / gluten; confirm the full declaration
- Origin and producer
- Identified in the product proposal