Wheat flour is a product in the form of fine powder, ground from wheat grains, mainly from the endosperm, containing starch (70-75%), protein (7-14% depending on the type), vitamins (B, E), and minerals. It is classified according to protein content: No. 8 flour (for cakes), No. 11 (multi-purpose), No. 13 (for bread), or whole wheat (rich in fiber). Used for making bread, cakes, noodles, packaged airtight (1-50 kg), stored in a dry place, with a shelf life of 6-12 months. Food safety meets Codex standards, no impurities, and microorganisms below the threshold.
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