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Whole wheat flour type 150. An essential ingredient for the preparation of different recipes, dishes and processed products.
Within the classification of flours, we find the strength and extraction.
Strength refers to the capacity of flour to generate gluten. The more protein the flour has, the stronger it will be.
Flours with a strength of 140-200 W are ideal for baking. They have a protein percentage lower than 10-11%.
Safety visual aids
At this time we do not have safety images for this product, but we are working on it. We encourage you to check back later for updates. In the meantime, we recommend that you read the safety information that comes with the product before using it. If you have any questions about safety, please do not hesitate to contact us. Also, if you wish, you can also return the product by following our general terms and conditions.
Manufacturer details
At the moment we do not have the manufacturer's details, but we are working to add them as soon as possible. We invite you to check back later for updates. If you have any questions, please do not hesitate to contact us, we will be happy to help you. contact us.
