This flour has a lower percentage of husking compared to baking flour, which varies between 18-20% depending on the costumer needs. In this flour, less bran and layers around the endosperm are used than baking flour, and wheat grain kernel has a greater role in the production of this type of flour. The shelf life of this type of flour due to the lower percentage of bran than flour Baking is expected for 2 months under standard conditions
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