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Dear Sir/Madam,
How are you?hope fine.
We Are biggest manufacturer of RMY Wheat Products. We have also more then 1 Million RMY Products companies and warehouses in Pakistan, Germany and Poland , also can provide you home deliveries with small quantities also no problem.
Our rolled wheat is made using a unique process of carefully controlled moisture and temperature that gelatinizes the starches, making the grain more digestible while retaining nutrients. This process also denatures enzymes that cause rancidity, extending shelf life of the grain. Enjoy rolled wheat with other rolled grains in breakfast porridge or granola. Give soups, stews and casseroles a protein and nutrient boost by adding rolled wheat.
Organic, Non-GMO Project Verified, and 100% Whole Grain.
Processed in a facility that handles peanuts and processes wheat and soybeans.
White Wheat Rolled Flakes look and cook fairly similarly to regular rolled oats. Cook it up like your own favorite oatmeal for a simple, healthy and delectable hot cereal or you can use whatever dairy or dairy substitute is your favorite and make cream of wheat! These wheat flakes are high in iron and also offer vitamin A and protein.
| Typical Values | Per 100g |
|---|---|
| Energy | 329 calories |
| Protein | 12.5g |
| Carbohydrates | 69.8g |
| _of which sugars | 2g |
| Fat | 2.2g |
| _of which saturates | 0.5g |
| Fibre | 5.1g |
| Sodium | 0.25g |
Wheat flour is a powder made from the grinding of wheat used for human consumption. Wheat varieties are called “soft” or “weak” if gluten content is low, and are called “hard” or “strong” if they have high gluten content.
Wheat flour is a powder made from grinding wheat, making is usable for human consumption. There are different types of wheat flour, distinguished by the amount of gluten they contain, their color, the parts of the grain used, and the type of wheat. Wheat flour is an essential ingredient in bread, cakes, cookies, and most baked goods.
Fast Facts:
- History: A domestic crop for 10,000 plus years
- Cost: Inexpensive
- Substitutions: Nut flour
Q: What Is Wheat Flour?
Wheat flour is made from grinding up parts of the wheat grain. There are three main parts of the grain:
- The endosperm, or protein/starchy part
- Germ, the rich in protein/fat/vitamin part
- Bran, the fiber-rich part
White flour is made from only the endosperm. Brown flour includes the germ and bran. Whole grain flour includes all three parts. Once each part has been separated, it is ground into a powder. White flour has a naturally yellow-ish color but is often bleached or mixed with oxidizing chemicals to produce a white color.
Wheat is classified by several different characteristics: the season it is grown (spring or winter wheat), its color, whether it is “hard” or “soft,” by the amount of protein it contains, and by the amount of a specific protein, called gluten that it contains. Hard wheat is usually a bronze-color and has a higher gluten content than soft wheat, which is a light golden color.
Varieties:
Gluten is naturally occurring in the wheat. It’s the protein that gives baked goods structure. Glutens develop and become more elastic when the dough is kneaded. Strong flours are those made from hard, high-protein wheat. They have higher gluten content. Flours that are made from low-protein, softer wheat are called weak flour and have less gluten.
There are a number of wheat flours, including:
- All-purpose flour
- Bread flour
- Cake flour
- Pastry flour
- Self-rising flour
- Whole wheat flour
Flour Uses:
Flour is an essential ingredient for most home chefs. You can use it to make bread, baked goods, pancakes, and more. Additionally, it can be used to thicken sauces or create a roux. Flour is also used for coating foods like fried chicken or cutlets. Finally, flour is a key ingredient in making pasta.
Q: How to Cook With Flour?
Flour should be used according to the recipe and its specific use. For tender baked goods, it can be helpful to sift the flour into the mixing bowl. For baked goods like bread, the flour mixture will need to kneaded and often will need time rest. This will help activate the gluten proteins.
Q: What Does It Taste Like?
Raw flour should not be eaten. Flour is a raw agricultural product, so it has not been treated to kill germs. If there are any bacteria present in flour, they are killed when food made with flour is cooked. White flour does not have an odor while whole wheat flours may smell a little nutty.
Flour Substitute:
There are many wheat flour substitutes on the market. One major reason for swapping out flour is gluten sensitivity or intolerance. Soy flour, wheat germ, cornmeal, oat flour, spelt flour, and quinoa flour are just some of the wheat flour substitutes available. The flour substitute to use will depend on the recipe, your taste preference, and availability.
Flour Recipes:
Flour is essential in most baked goods but is also a key ingredient in gravies, sauces, pasta, and other tasty foods.
- Round White Bread
- Homemade Spinach Pasta Dough
- Simple and Delicious Homemade Gravy
Q: Where to Buy Wheat Flour?
Wheat flour can be found in any grocery store in the baking aisle. It usually comes in sealed thick paper-based containers. Make sure the packaging is not ripped and take care when transporting it home from the store. Open flour can cause a big mess. For alternative flours or specialty flours like pastry flour, a baking store, better grocery store, or online retailer will stock these items.
Storage:
Open the original flour packaging and transfer your flour to an airtight container. Glass or plastic works well. Keep your flour dry. Moisture will ruin flour. Store the flour in a cool, dark place like a pantry, refrigerator, or freezer. If you freeze your flour, which will help maintain quality for a longer time, use a freezer bag to prevent any moisture or odors from getting absorbed into the flour.
Q: What is Whole Grain Wheat Flour?
Whole grain wheat flour is made by grinding the entire wheat kernel, mainly from HRW wheat.
Whole grain wheat flour typically has a shorter shelf life than its white flour counterpart. This is mainly due to the presence of the germ which contains lipids prone to oxidative rancidity and enzymes that can trigger deterioration reactions.
As a consequence, whole grain wheat flour has all anatomical components which are key to obtain full load of nutrients, and optimum product flavor, texture and color:
- Starchy endosperm → Rich in starch and gluten proteins
- Bran (pericarp) → Rich in dietary fiber
- Aleurone layer→ Rich in micronutrients (mainly minerals)
- Germ → Rich in enzymes and lipids (unsaturated fatty acids)
Origin
Whole grain wheat flour is obtained from the Triticum aestivum kernel. Wheat is one of the oldest crops which dates back to the Stone Age. Its domestication started in the Tigris and Euphrates River Valley.
The industrial development of whole wheat flours is fairly recent and was driven by the rediscovered health benefits of the bran, germ proteins and dietary fiber.
Function
Whole grain wheat flour has several functions in baked goods, including:
- Structure building → Provides gluten and starch for crumb-setting upon baking
- Water absorption → Whole grain wheat flour components, such as starch, gluten-forming, proteins and arabinoxylans, bind water to form a cohesive polymeric matrix in batter and dough
- Flavor → Imparts a richer nutty flavor to artisan and sourdough bread due to the presence of the bran and germ
- Color (HRW wheat) → Provides a characteristic brownish or reddish color thanks to the pigments present in the bran
- Nutrition quality → High dietary fiber, proteins, minerals and vitamins are responsible for the higher nutritional value of WGWF compared to regular wheat flour
Commercial production
Whole grain wheat flour is usually produced using stone mills and hammer mills. Given its nature, there is no need to temper the wheat before milling. Only wheat cleaning and size reduction are needed in the production process, so plansifting and purifying operations are not required.
Nutrition and health
The presence of the bran makes whole grain wheat flour naturally rich in insoluble dietary fibers and antioxidants. It also contains full load of wheat germ, a rich source of protein, vitamins E and B complex, minerals, and bioactive phytochemicals.
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Thanks with the best wishes
Younas Rajpoot
CEO
RMY INTERNATIONAL
Suboffice address:
Rajpoot House Shatab Garh Sialkot Pakistan,
HeadOffice:
Rajpoot House, Green Street, 26 Area Alsaudia Town,47040 Wahcantt Pakistan
skype: rajpoot_germany
Tel: +92 300 7104361, Tel: +92 514 329656, Tel: +92 514 909681, Fax:+92 514 909682