A high bran content flour, most commonly used for making Omani Bread and breads for the Indian Sub-continent and Far East, such as Chappati, Naan, Kulcha and Puri.
Moisture | 14.0% |
Protein | 10.0% min |
Ash | 1.2% max |
Flour Extraction | 84.87% |
Improver | Not Present (No improver in 10kg & 25kg) |
Iron and Folic Acid | Added |