Flour · Ingredients & raw materials

Maida (refined wheat flour)

Suppliers being invited

Finely milled white flour from the starchy endosperm of wheat, with bran and germ removed. The base flour for bread, buns, rusk, biscuits, cakes, samosa and kachori shells, noodles and halwai sweets; mills sell separate bakery, all purpose and biscuit grades by protein and gluten.

Grade 4

Bakery / bread (strong)
All purpose / general
Biscuit and cake (soft)
Noodle and snack (low ash)

Pack size 4

1 kg pouch
5 kg bag
25 kg bag
50 kg bag

Spec

Moisture: 14% max (FSSAI)
Total ash: 1.0% max on dry basis (FSSAI); 0.45 to 0.6% typical for good mills
Acid insoluble ash: 0.1% max
Gluten (dry): 7.5% min (FSSAI)
Alcoholic acidity: 0.12% max
Granularity: 98% through 212 micron (70 mesh) sieve
Standard: FSSAI 2.4.2 Maida; IS 1009
Wheat origin: MP, UP, Punjab, Haryana, Rajasthan, Gujarat
Shelf life: 6 to 12 months, cool and dry
GST note: 5% when pre-packaged and labelled (single pack up to 25 kg); nil when sold loose or in a single pack above 25 kg, e.g. a 50 kg bag
Usual minimum: 50 kg
HSN code: 11010000
GST: 5%

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