This flour is mostly extract from Endosperm and usually uses for some kinds of bread like baguette and some kinds of sweets.
traits
Kind of flour
Ash
Humidity
Protein
Wet Gluten
Acidity
Particle Size (percentage)
on 475 micro
on 180 micro
on 125 micro
under 125 micro
Setareh
0.501 – 0.6
14.2
Min 12.5
Min 32
2.4
-
Max 10
Max 30
Min 60