wheat flour
the ideal wheat flour is one that fits the needs of your business
Premium Hard Wheat Flour
With the highest score of protein, the Premium Hard Flour and the Hard Flour have 14.5% of protein and they differ between themselves only in the gluten percentage (go to our catalog for more information). Higher the protein percentage better is the flour to make yeast-raised products.
hard wheat flout
With the highest score of protein, the Hard Flour and the Premium Hard Flour have 14.5% of protein and they differ between themselves only in the gluten percentage (go to our catalog for more information). Higher the protein percentage better is the flour to make yeast-raised products.
premium bread wheat flour
With 12-14% protein, the Bread Flour is the strongest type of flour. Milted just with hard grains of wheat, its higher protein level helps give a better sustain to the bread to rise properly. To be easier and fit all the market, Boom Plus Premium Bread has 14% protein and is ideal for a hard bakery. If you’re looking for a weaker flour, you can go for our Classical Bread with 12% of protein
hard noodle (whole wheat flour)
With 14% of protein, our Hard Noodle Flour is one type of Whole Wheat Flour; this kind of flour is dense and with higher levels of protein. It’s best used to bake confectionaries when the protein is close to 13% and to make pasta and noodle when the protein is close to 14% (like ours, of course). If you have a more specific necessity for your pasta, you can also check our Noodle Flour or ask for a customized product.
bakery (whole wheat flour)
With 13.5% of protein, our Bakery Flour is one type of Whole Wheat Flour; this kind of flour is dense and has higher levels of protein. It’s best used to make cookies, bread, waffles and, like the name already tells you, bakery uses. The Whole Wheat Flour can also be used to make pasta, but for that Boom Plus has specific flours that will fit your necessities: Noodle and Hard Noodle.
noodle (all purpose wheat flour)
Our last kind of All Purpose Flour: the Noodle Flour has a higher percentage of protein (12.5% while our All Purpose Flour and Soft Flour have just 11.5%). This way, like the own name already says, this kind of flour is great for making pasta and noodles (you can also check our Hard Noodle to make the best pasta!).
classic bread wheat flour
With 12-14 of protein, the Bread Flour is the strongest type of flour. Milted just with hard grains of wheat, its higher protein level helps you give a better sustain to the bread to rise properly. To be easier and fit all markets, Boom Plus Classical Bread has 12% of protein and is ideal for every kind of bakery. If you’re looking for a stronger flour, you can go for Premium Bread with 14% of protein.
soft (all purpose wheat flour)
Our Soft Flour is one kind of All Purpose Flour, while they have the same quantity of protein (11.5%), our Soft Flour has more gluten (check our catalog for more information) that makes it more efficient for making better breads and soft confectionaries.
all purpose wheat flour
While its not good for all purpose, it’s very close to that. The All Purpose Flour is the most common flour in the daily life due to its versatility. It can be used to make from cookies and pancakes to pizza dough and pasta (by the way, our pasta is made by our on flour!). With just 11.5% of protein, Boom Plus All Purpose Flour is made by a mixture of the best imported soft and hard grains of wheat imported to Egypt.
biscuits (self rising wheat flour)
With a lower quantity of protein (just 10%), Biscuits Flour is one kind of Self-Rising Flour and the only one in Boom Plus. One of the rarest types of flour which cannot be substituted for another; choose this one when you need to make biscuits or something very close to that.
