All-purpose white flour
Protein 7.0% min · ash 0.5% max
The reference line. Full specification published above. Germ and bran partly removed, 98% through a 212 micron sieve, 9-month shelf life.
Inquire about this product: All-purpose white flourFlour & baking ingredients
Flour & Baking Ingredient Programs
Milled wheat flour and cornmeal photographed close with wheat and corn
Wheat flour, cornmeal and corn starch for bakery, foodservice and retail programs, qualified on granulation and extraction.
Flour is bought on the sieve before it is bought on the name. Cornmeal covers everything from a coarse polenta grind to something close to flour, so granulation and extraction are confirmed for each selected line on the program specification.
At a glance
- Product selection
- Wheat flour · cornmeal · corn starch
- Packaging options
- Retail bag · Bulk sack
- Before quotation
- Share the product, destination, pack size and estimated quantity. Final options are confirmed for your order.
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Reference product
All-purpose white flour, the reference line
The reference line and the most fully documented, so its complete specification is published below. Every other line follows its own sheet at its own extraction and granulation.
Technical specification
All-purpose white wheat flour, product specification
Target parameters with the limits the milling site works to. Each line carries its own sheet; the granulation changes with the product.
Origin optionsEgyptTurkey
Identity
| Species | Triticum aestivum L. or Triticum compactum Host, or a mixture |
|---|---|
| Milling | Germ and bran partly removed, the remainder comminuted to a set fineness |
| Form and color | White powder |
| Reference standard | Milled to the national milling standard the producing site works to, stated on the specification sheet |
Chemical, on dry basis
| Moisture | 14% maximum |
|---|---|
| Total ash | 0.5% maximum |
| Protein, N x 5.7 | 7.0% minimum, dry basis |
| Acid insoluble ash | 0.05% |
| Fat acidity | 50 mg KOH per 100 g maximum |
Granulation
| Fineness | 98% minimum passes a 212 micron sieve, number 70 |
|---|
Mycotoxins
| Aflatoxins | Within the limit of the destination market, confirmed per program |
|---|---|
| Why it matters | Mycotoxin limits are the parameter that most often stops a cereal shipment at entry, so they are tested per lot rather than per program |
Packaging and life
| Shelf life | 9 months from production |
|---|---|
| Primary pack | 1 kg (2.2 lb) to 10 kg (22 lb), food-grade sealed |
| Secondary pack | Corrugated carton protecting the primary packs |
| Storage | Dry, away from direct sunlight |
Program terms
| Order and schedule | Minimum order, lead time and delivery schedule are defined by the nature and breakdown of each supply program - product, format, brand and destination - and confirmed with the quotation. |
|---|---|
| Incoterms and payment | Programs are executed under Incoterms® 2020 - FOB, CFR, CIF, and DAP or DDP for selected destinations. Payment terms and shipment plan are confirmed with the quotation. |
Origin is confirmed for the selected program and stated on the shipping documents. Shelf life is counted from the date of production. Remaining shelf life at delivery depends on the production slot and transit for the selected program and is stated on the program sheet.
Quality & compliance
Every producing site is qualified before it enters a program: HACCP is a baseline requirement, and, where the program requires a recognized food-safety certification (BRCGS, FSSC 22000, IFS Food or SQF, or ISO 22000 where the buyer accepts it), the program is structured around a site holding the required current certificate, with the certificate, its scope and its expiry confirmed in writing for the selected product before the first order. Cereal programs additionally carry the mycotoxin analysis per lot, because aflatoxin is the parameter that most often stops a flour shipment at entry. Batch-specific analysis, applicable certificates and export documentation are provided to qualified buyers. Compliance and quality · US import compliance and FSVP.
Granulation, moisture, ash, protein and mycotoxin results are issued per lot against the agreed specification.
Figures are the specification limits for the reference line and are confirmed on the program specification before order.
Wheat
Wheat flour
Two extractions from the same grain. The germ and bran are what separate them, and they change the color, ash and fiber.
Whole wheat flour
Protein 14% · crude fiber 10.8% max
Retains the germ and bran, which is why the crude fiber is declared. Ash 2.5% max, brownish color characteristic of whole wheat. 339 kcal per 100 g.
Inquire about this product: Whole wheat flourBoth lines are milled from common wheat, Triticum aestivum.
Corn
Cornmeal and corn starch
Three cornmeal grinds and a native starch. The two degermed lines share a granulation curve and differ only in the corn; the whole line is coarser and keeps the germ.
Cornmeal white, degermed
Crude fat 2.25% max
Degermed white corn. 95% through 0.85 mm, not more than 25% through 0.210 mm. Protein 7.0% min.
Inquire about this product: Cornmeal white, degermed
Cornmeal yellow, degermed
Crude fat 2.25% max
The same grind from yellow corn. 95% through 0.85 mm, not more than 25% through 0.210 mm.
Inquire about this product: Cornmeal yellow, degermed
Cornmeal whole
Ash 3% max · crude fat 2.2% max
Keeps the germ, so it is coarser and carries a declared aflatoxin limit. 95% through 1.70 mm.
Inquire about this product: Cornmeal whole
Edible corn starch
Viscosity 35,000 cP min
Native food-grade starch. Protein 0.5% max, fat 0.3% max, pH 5 to 6, 99.5% through 212 micron. Two-year shelf life.
Inquire about this product: Edible corn starchDegerming removes the oil-bearing germ, which improves keeping quality; crude fat and shelf life are stated per line on the program specification.
The full range
Two milling streams, six documented lines
Granulation is stated for every line, because a cornmeal sold by color alone tells a baker nothing about how it will behave.
Wheat milling2 products
Extraction is the difference: all-purpose has the germ and bran partly removed, whole wheat retains them and carries the crude fiber to prove it.
| Line | Key limits | Granulation |
|---|---|---|
| All-purpose white flour | Moisture 14% max · ash 0.5% max · protein 7.0% min | 98% min through 212 micron |
| Whole wheat flour | Moisture 13% max · ash 2.5% max · protein 14% · crude fiber 10.8% max | Confirmed per program |
Corn milling4 products
The two degermed lines are milled to the same curve and differ only in the corn used. Whole cornmeal keeps the germ, which is why its ash is higher and its aflatoxin limit is declared separately.
| Line | Key limits | Granulation |
|---|---|---|
| Cornmeal white, degermed | Moisture 12% max · ash 1% max · crude fat 2.25% max | 95% min through 0.85 mm · 25% max through 0.210 mm |
| Cornmeal yellow, degermed | Moisture 12% max · ash 1% max · crude fat 2.25% max | 95% min through 0.85 mm · 25% max through 0.210 mm |
| Cornmeal whole | Moisture 12% max · ash 3% max · aflatoxins within the destination-market limit | 95% min through 1.70 mm · 35% max through 0.212 mm |
| Edible corn starch | Moisture 14% max · protein 0.5% max · viscosity 35,000 cP min | 99.5% through 212 micron |
Granulation, extraction and the mycotoxin limit are fixed on the program specification before the first run, because a change to any of them changes how the product behaves in the bakery.
Request the full current rangePackaging
From a 1 kilogram retail bag to a 50 kilogram sack
Primary packs are food-grade sealed; secondary packs are corrugated cartons that protect the primary through transport.
Packs are shown for size and type only. The exact container, closure and artwork are confirmed in the program specification.
Retail bag
1 kg (2.2 lb) to 10 kg (22 lb)
- Channel
- Retail
- Case configuration
- Per program
Food-grade sealed bag, cartoned for transport. The standard retail and small-foodservice format.
Request a quote: Retail bag →
Bulk sack
25 kg (55 lb) · 50 kg (110 lb)
- Channel
- Bakery · Industrial
- Case configuration
- Per program
The bakery and industrial format, for programs buying by the metric ton rather than by the case.
Request a quote: Bulk sack →Primary packagingFood-grade sealed plastic, or equivalent packing that maintains product integrity through transport.
Shelf lifeNine months on the wheat and cornmeal lines, two years on the corn starch. Confirmed per line.
StorageDry and ambient, away from direct sunlight. Flour takes up odor, so it is held away from strongly scented cargo.
MarkingProduction date, batch code and the milling specification reference on every pack.
Private label
Private-label flour programs
Extraction, granulation, pack size, artwork and label declarations are configured under your brand, with documentation coordinated for the destination market before the first shipment.
- 01
Extraction & grind
All-purpose or whole, and the sieve curve the bakery needs.
- 02
Protein target
Set against the intended use, because it decides how the dough behaves.
- 03
Pack format
Retail bag or bulk sack, and the case configuration.
- 04
Market documentation
Mycotoxin limits and label declarations prepared for the destination market.
Supply execution
Supply execution, aligned before shipment
- Specification confirmationExtraction, granulation and protein target confirmed for the program before booking.
- Analysis per lotMoisture, ash, protein, granulation and mycotoxin results issued against the agreed specification.
- Label reviewIngredient and allergen declaration, including cereals containing gluten, reviewed for the destination market.
- Storage and shipmentDry ambient route planned, with remaining shelf life on arrival fixed in the contract.
- Independent inspectionIndependent pre-shipment inspection (SGS or equivalent) is arranged on request at loading.
Samples follow once a program, specification and commercial terms are agreed.
Buyer FAQ
Common questions on flour and baking ingredient programs
Can ALPHATRADE supply flour and baking ingredients in bulk?
ALPHATRADE supplies flour and baking ingredients in retail and bulk formats and contracts with you as seller. The extraction, grind and protein target are selected from the specification on this page and written into the program specification, with analysis issued against that specification for each lot.
What pack formats are available, and how is the protein target set?
The documented formats are the retail bag and the bulk sack, with the primary packaging and shelf life stated per format above. The protein target, extraction rate and granulation are confirmed for the program before the first order, because a baking specification depends on them rather than on the flour type alone.
How are mycotoxin limits handled?
Mycotoxin limits for the destination market are written into the program specification before the first order and each lot is analyzed against them. Where a buyer applies limits stricter than the destination minimum, those are the limits recorded and tested against.
What has to be settled before custom flour bag artwork goes to print?
Four things, in this order: the product and the pack format; print-ready artwork, or a brief if design support is needed; written confirmation of rights to any licensed name, logo or mark that appears on the pack; and the destination labeling review, where the ingredient and allergen declarations are checked against the requirements of the market the goods enter.
Who is responsible for FDA requirements when importing flour into the United States?
FSVP obligations sit with the designated FSVP importer, where applicable, and producing facilities keep their own applicable FDA obligations. The Foreign Supplier Verification Program is the importer's duty under FSMA, not the supplier's, and the FSVP importer is generally the US owner or consignee at entry, which may be a different company from the customs importer of record. Prior Notice must reach the FDA before arrival, filed by the designated filer. ALPHATRADE supplies the supplier-side evidence the importer's file requires and provides the product, producing-site and shipment data the filer needs.
Questions that apply to every program, on certification, the documents that travel with each lot and United States entry, are answered on Compliance & Quality and US food import compliance.
Buyer guides
Related buyer guides
- Sourcing food from Egypt: what a buyer should verify
What to verify when buying from a new origin
- How to read a food specification sheet
What a technical data sheet must tell you
- FSVP: what you must hold on every foreign supplier
What the file must contain, and where files fail
- Labeling imported food for the United States
Label elements, dual units, allergens and origin marking