Baking Flour

Baking flour is a medium-extraction wheat flour produced from the endosperm with partial bran inclusion, offering a slightly creamy or yellowish hue. It is designed for traditional bread, pastries, and cakes, delivering a soft, elastic crumb structure preferred in the Afghan market.

Flour Grades

  • Type A (High Extraction) – Contains more bran, suitable for dense, traditional breads
  • Type B (Medium Extraction) – Balanced bran content, ideal for soft pastries and flexible bread texture
Ash (Wt% based on the dry matter)
0.700-1.100
Wet gluten
Min. 25
Acidity (max.)
2.4
Moisture (max. Wt%)
13.5
Proteins (Wt% based on the dry matter)
Min. 11