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00 Flour

Ground to extreme fineness, this flour is made from soft wheat varieties, and is frequently used in Italian pastas. The
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All-purpose flour

White flour milled from hard wheat or a blend of hard and soft wheat. It gives the best results for
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Bulgur flour

Is made by soaking and cooking the whole wheat kernel, drying it and then removing about 5 percent of the
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Food Grade Maize Starch Corn Starch Powder

Corn Starch is white and free flowing powder. It is based on corn as raw material, corn powder by soaking,
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Gluten flour

Usually milled from spring wheat and has a high protein (40-45 percent), low-starch content. It is used primarily for diabetic
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Native Tapioca/cassava starch – Food grade

GRADE 1 Specification: – Moisture: 13%max – Starch content: 86% min. – Ash: 0.1% max. – Fiber: 0.1% max. –
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Nut Flours

Made simply from pulverized nuts, these are easy to DIY with a food processor. They can be very powdery, and,
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Plain Flour

Milled from softer wheat varieties there should be little gluten or protein in plain flour. It is ideally suited to
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Potato Starch Industrial Grade

Specifications of Angel Potato Starch Appearance : White colour free flowing powder Viscosity of 2% soln in Redwood No.1 Viscometer@75°C
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Rice flour

Rice flour has a granular, coarse texture and is gluten-free. Combine it with softer, finer oat flour for a more
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Self-Raising Flour

This is a plain flour to which self-raising agents have been added. Raising of the dough is caused by carbon
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White Flour

Taking the whole grain as 100%, white flour is made by sieving out about 25% of the coarser wheat particles.
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