Wheat flour is the most widely utilized form of flour in the global consumer market. Saarung International takes pride in streamlining the export with the needs of its consumers requirements. There are two available grades of refined wheat flour (Whole wheat & White Flour/Maida) that we export primarily, to the countries in the Middle East. Consumer order requirement specifications are met with accordance and the orders are delivered in the desired packaging terms. We have two types of categories:

Retail

• 1 kg
• 2 kg
• 5 kg
• 10 kg

Commercial

• 25 kg
• 50 kg

Our extensive supplier base and state-of-the-art production facility combined with in-house logistics provide us an edge over our competitors in terms of availability of products, quality control, and achieving shipping targets.

Wheat flour is the most common flour used in baking. There are different types of wheat flour depending upon the amount of Gluten in it.

All-purpose flour

All-purpose flour is formulated to have a medium gluten content of around 12 % or so. This type can be used in every kind of baking from crusty bread to fine cakes and pastries.

Bread flour

Bread flour is a strong flour having a relatively high gluten content from 13% to 14 %. A handful of bread flour will feel slightly coarse and will be slightly off-white in color. It is used in making Crusty bread rolls, pizza doughs, and similar products

Cake flour

Is made from soft wheat and has a low gluten content of around 7.5% to 9%. Its grains are visibly finer than bread flour and are much white in color. Its soft fine texture makes it preferable for tender cakes and pastries.

Whole Wheat flour

Comes in two varieties: 100% whole wheat flour and white whole wheat flour. It provides more fiber and other nutritious content.