Ghoncheh Pastry Flour 500g

Ghoncheh pastry flour is milled exclusively from the pure endosperm core under a specialized milling flow, standardizing ash levels below 0.45%, which confirms the thorough removal of outer bran particles. The protein content is maintained within a 9.5% to 10.5% threshold. This targeted protein profile prevents the formation of an overly rigid gluten matrix during batter mixing, eliminating toughness. Consequently, cakes rise to their optimal volumetric potential in the oven, producing an exceptionally tender, fine-crumbed, velvety sponge.

Prior to roller milling, raw wheat lots pass through multi-stage seed cleaners, high-intensity magnetic traps, and high-resolution optical color sorters to eliminate shriveled kernels, weed seeds, and foreign matter. Following reduction milling, the flour stream is routed through vibratory centrifugal plansifters with ultra-fine nylon mesh. This ensures the removal of any micro-conglomerates or oversized particulates, delivering a pristine, 100% pure flour to the packaging lines.

Each export corrugated carton contains 20 retail boxes of 500g, yielding a net weight of 10.0 kg and a gross weight of approximately 10.7 kg. Cartons are fabricated from 5-ply corrugated kraft board with an Edge Crush Test (ECT) rating exceeding 6.5 kN/m. A standard Euro-pallet (120 x 80 cm) holds 64 cartons stacked in 8 layers (640 kg net per pallet). A 40ft dry ocean container accommodates up to 22 strapped and wrapped pallets, translating to 1,408 master cartons (over 14 metric tons net payload).

Wheat endosperm naturally contains trace lipids that undergo oxidative rancidity when exposed to ambient oxygen and moisture. Moisture ingress also impairs native alpha-amylase activity and causes compact caking. Ghoncheh's tri-laminate metallized foil (PET / Met-PET / PE) provides an impermeable moisture and oxygen barrier with near-zero gas transmission. This hermetic envelope isolates the flour from ambient air, preserving flour color index, enzymatic vitality, and consistent leavening capacity across the full 12-month shelf life.

Bread flours are formulated with high gluten and protein concentrations (12% to 14%) to generate an elastic, resilient matrix capable of trapping yeast fermentation gases in bread doughs. In contrast, Ghoncheh pastry flour features a delicate, lower-gluten network (~10%) and an ultra-low extraction ash level. This prevents toughness or rubbery resistance, allowing chemical leavening agents and whipped egg foams to lift the batter effortlessly into a fragile, melt-in-the-mouth, open-cell sponge crumb.

The Falling Number—a critical metric of alpha-amylase enzymatic activity—is standardized within the optimal 300 to 350 seconds range, guaranteeing that starch is neither prematurely degraded nor enzymatically dormant, thus preventing gummy crumb defects. Furthermore, Zeleny sedimentation values are maintained between 20 and 25 ml to verify soft gluten rheology, ensuring the dough provides sufficient film-forming capacity without exerting excessive resistance to gaseous cell expansion during baking.

Yes; beyond the 500g retail consumer pack, Ghoncheh supplies bulk industrial formulations packaged in 25kg and 50kg multi-wall poly-lined polypropylene bags designed for commercial biscuit, wafer, and cake lines. The minimum order quantity for bulk industrial export is one Full Container Load (FCL, approx. 24 metric tons) under long-term B2B supply agreements, accompanied by tailored lot COAs matching the client's automated plant parameters.