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HS Code |
422999 |
| Product Name | Puffed Whole Wheat Flour |
| Main Ingredient | Whole wheat |
| Processing Method | Puffing (expansion with heat) |
| Texture | Light and airy |
| Color | Light brown |
| Flavor Profile | Mildly nutty |
| Gluten Content | Contains gluten |
| Fiber Content | High |
| Typical Use | Breakfast cereals, snack bars, baking |
| Shelf Life | 6-12 months |
| Common Packaging | Sealed pouch or box |
| Allergen Info | Contains wheat |
| Storage Conditions | Cool, dry place |
| Caloric Value Per 100g | Approximately 370 kcal |
| Country Of Origin | Varies (commonly USA, India, Canada) |
As an accredited Puffed Whole Wheat Flour factory, we enforce strict quality protocols—every batch undergoes rigorous testing to ensure consistent efficacy and safety standards.
| Packing | A sealed, food-grade plastic pouch containing 1 kilogram of Puffed Whole Wheat Flour. Clearly labeled with product name, weight, and nutritional information. |
| Shipping | Puffed Whole Wheat Flour should be shipped in tightly sealed, food-grade packaging to prevent moisture intrusion and contamination. Transport in a cool, dry environment, away from strong odors and chemicals. Clearly label containers with product details and handling instructions. Handle gently to avoid crushing and maintain product integrity during transit. |
| Storage | Puffed Whole Wheat Flour should be stored in a cool, dry place away from direct sunlight and moisture. Keep it in an airtight container to prevent exposure to air and pests. For extended shelf life, refrigeration or freezing is recommended. Always label the container with the date, and use clean utensils when handling to maintain freshness and prevent contamination. |
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Protein content: Puffed Whole Wheat Flour with 12% protein content is used in high-protein breakfast cereals, where it enhances nutritional value and consumer satiety. Particle size: Puffed Whole Wheat Flour with a median particle size of 150 microns is used in instant bakery mixes, where it improves blend uniformity and dough homogeneity. Stability temperature: Puffed Whole Wheat Flour with stability up to 120°C is used in hot beverage formulations, where it maintains texture integrity and resists gelation. Moisture content: Puffed Whole Wheat Flour with maximum 8% moisture content is used in ready-to-eat snack bars, where it provides extended shelf-life and minimizes microbial growth. Ash content: Puffed Whole Wheat Flour with ash content ≤1.5% is used in nutritional supplements, where it ensures compliance with dietary mineral standards. Fiber content: Puffed Whole Wheat Flour with 10% dietary fiber is used in functional food products, where it boosts digestive health and regulatory compliance. Bulk density: Puffed Whole Wheat Flour with a bulk density of 0.32 g/cm³ is used in extrusion processes, where it optimizes flow properties and volumetric dosing accuracy. Water absorption capacity: Puffed Whole Wheat Flour with 180% water absorption capacity is used in soup and sauce blends, where it enhances texture and stability during reconstitution. |
Competitive Puffed Whole Wheat Flour prices that fit your budget—flexible terms and customized quotes for every order.
For samples, pricing, or more information, please call us at +8615371019725 or mail to admin@sinochem-nanjing.com.
We will respond to you as soon as possible.
Tel: +8615371019725
Email: admin@sinochem-nanjing.com
Flexible payment, competitive price, premium service - Inquire now!
