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1,50 €
Out of stock
Out of stock
Wheat flour is made from milled wheat. Among grains, wheat flour is unique in its remarkable ability to produce gluten, a protein that gives dough its strength and elasticity and influences the texture of breads and cakes.
Other grains that produce gluten are rye and barley.
The gluten content of flour depends on whether the flour is made from durum wheat or common wheat (soft wheat or common wheat); durum wheats are richer in protein than soft wheats and thus produce more gluten.
Most flours are a mixture of hard and soft wheat.
WHEAT flour (GLUTEN) and yeast (3%) (raising agent: disodium diphosphate (E450i) and sodium bicarbonate (E500))
Unprepared: Energy: 1421.00 kJ / 335.00 kcal; Fat: 1.00 g, Of which saturated fatty acids: 0.30 g; Carbohydrates: 71.00 g, Of which sugars: 2.00 g; Fiber: 3.00 g; Protein: 9.00 g; Salt: 2.00 g
Self-Raising Wheat Flour (with Yeast) for Culinary Uses
Store in a cool, dry place, away from light. Keep the packaging closed after each use.
Name or Company and Address of Supplier Hortícolas Xana
Credits cozinhatecnica
| Weight | 1,1 kg |
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