WHEAT FLOUR

Wheat is the main ingredient of indispensable basic food items in people's daily lives, such as bakery products, pasta, semolina, biscuits, and bulgur. The production of wheat flour involves the processing of carefully processed wheat grains. This process includes the separation of the bran or husk and the conversion of the grain into flour. As a result of this operation, white or refined flour is obtained. Whole wheat flour is produced by grinding the bran and germ, containing all layers of the wheat.

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Bread flour is typically made from winter wheat, which has a high protein content. This type of wheat is based on a long growth cycle and exposure to cold temperatures in winter. This strong flour is used in the production of a wide range of products, from hard dough breads to decorative breads and pasta. All-purpose flour is a blend of high-protein winter wheat and low-protein spring wheat. Thanks to its moderate protein content, it is suitable for baking various products, such as cookies, roll dough, and pizza dough. All-purpose flours are designed to provide predictable results for different bakery products, and they usually offer the best outcomes.

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During wheat production, farmers must adhere to certain standards. Legislation, regulations, and guidelines aimed at maintaining food safety and quality are available to meet these standards. It is highly important that the equipment used is clean and in good condition. The production, processing, transportation, storage, and marketing of wheat must be conducted in accordance with food safety and quality standards. In Türkiye, the production of wheat flour must be carried out in accordance with the Turkish Food Codex Wheat Flour Notification.

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You can find information about our wheat flour exporter companies here.

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