Keeping track of customer’s varied demands; we are involved in providing a varied range of Indian Milling Wheat. These are available in diverse forms that meet on patron’s demand. We are a reputed entity, engaged in offering a qualitative array of Milling Wheat. Annanya Organic Products LLPis supplier of fresh Indian Milling Wheat that is a perfect choice for wholesome nutrition. We are Indian Milling Wheat Supplierin Kolkata, West Bengal, Bihar, Jharkhand, and Odisha, Wheat Grains are a staple food used to make flour for leavened, flat, steamed breads, Biscuits, cookies, cakes, breakfast cereal, pasta, noodles, and couscous. The wheat offered by us is of superior quality. Milling Wheat provided in quality packaging and is customized as per the requests of the clients. Wheat are used in various culinary dishes and made available by us at the most. We export different quality of Wheat such as Milling Wheat, Durum Wheat, Hard Wheat, and Animal Feed. We are exporting new crop Indian wheat, we can provide with Sortex clean, machine clean, and nonclean in bulk quantity.

This small set of wheat /maize flour milling machine is featured of simple and compact structure, small occupation, easy installation, low labor intensity, low investment and power consumption. Adopt fan to elevate raw materials; adopt round sieve to purify produced wheat flour to make it easy to change the sieve; adopt 2 sets of flour milling machinery to flour quality and output rate.

Uses of wheat:

Milling Wheatare a staple food used to make flour for leavened, flat, steamed breads, Biscuits, cookies, cakes, breakfast cereal, pasta, noodles, couscous and for fermentation to make beer and other alcoholic beverages.

Milling Wheat Grade A

• Moisture – max. 13,5%
• Foreign Matter – max.2%
• Protein on dry basis – min. 12.5 %
• Wet gluten – 25%; test weight 78 kg/hl
• Flour strength W – min. 180
• Hagberg falling number – 300
• Organoleptic – Natural taste, smell and color
• Live insects – Nil
• Origin – Bulgarian
• Crop – 2015/2016

Milling Wheat Grade B

• Moisture – max. 13,5%
• Foreign Matter – max.2%
• Protein on dry basis – min. 11.5 %
• Wet gluten – 23%; test weight 77 kg/hl
• Flour strength W – min. 150
• Hagberg falling number – 250
• Damaged – max 2%
• Organoleptic – Natural taste, smell and color
• Live insects – Nil
• Origin – Bulgarian
• Crop – 2015/2016