Major Importing Countries – Common Names
• United States (Bakery Flour, Wheat Flour)
• Middle East (Wheat Flour, T-55, T-65)
• Europe (Industrial Wheat Flour)
• Africa (Commercial Baking Flour)
• Southeast Asia (Refined Wheat Flour)
________________________________________
Available Types for International Trade
• T-65 Wheat Flour (medium protein, versatile bakery use)
• T-55 Wheat Flour (lower protein, soft bakery and pastry use)
• Extra Fine Wheat Flour (high refinement, specialty baking)
• Organic Wheat Flour variants
• Fortified wheat flour options
________________________________________
Indian Government Classification
Attribute Description
HSN Code 11010000
Category Chapter 11 – Products of Milling Industry
Subcategory 1101 – Wheat or Meslin Flour
________________________________________
Technical Data Points• Nutritional Properties:
o Protein content varying from 10-13% based on type
o High carbohydrate concentration
o Low fat and fiber content
o Gluten strength tailored per grade (T-65 > T-55)
o Fortification available as per buyer requirement
• Physical Properties:
o Particle size custom-milled (extra fine to coarse)
o Moisture content below 14%
o Uniform color and texture for baking consistency
o Free-flowing powder with no clumps
• Chemical Properties:
o Low ash content ensuring purity
o Controlled pH for processing stability
o Compliance with chemical residue standards
• Mechanical Properties:
o Dough elasticity and extensibility suitable for commercial baking
o Water absorption levels adjusted by grade for optimum baking
• Manufacturing:
o ISO/FSSAI certified mills using advanced milling technology
o Strict quality control and batch testing
o Hygienic packaging in food-grade materials
• Industrial Use:
o Bread, pastries, cakes, and industrial bakery production
o Food processing ingredient in commercial kitchens
o Suitable for ethnic and specialized baked goods
• Market Overview:
o High demand in industrial bakeries in EU, US, Middle East, Africa, and Asia
o Growing focus on standardized and fortified flour globally
• Packaging:
o Export-grade 25kg and 50kg poly-woven or paper bags
o Customized packaging for retail or bulk buyers
o Palletized for container shipping
• Shipping:
o INCO Terms: FOB (Free On Board), CFR (Cost & Freight), CIF (Cost, Insurance & Freight) – adaptable to buyer’s choice
o Main export ports: Mumbai, Nhava Sheva, Chennai, Kolkata (all coastal ports)
• Payment Terms:
o Full advance payment, Sight Letter of Credit (LC), or combination based on buyer agreement
• Taxation (India, Export):
o GST applicable at 5% under HSN 11010000
o Exported under Government of India’s recognized exporter schemes ensuring tax benefits
________________________________________
The bakery/industrial wheat flours like T-65 and T-55 and extra fine flour differ from Maida primarily in protein content, milling style, granulation, mineral (ash) content, and baking applications:• Protein Content:
o T-65: Higher protein (~12-13.5%), suitable for artisan breads like baguettes, with good gluten formation.
o T-55: Moderate protein (~11-12%), versatile for pastries and lighter breads.
o Maida: Typically lower protein (~8-10%), refined, often bleached, used for soft breads, cakes, and confectionery.
• Milling and Granulation:
o T grades (T-55, T-65) refer to the ash content (minerals) after burning and relate to the flour strength; T-65 is coarser and stronger than T-55 but both are finer than standard whole wheat flour.
o Maida is very finely milled, often with bleaching agents, giving a bright white, powdery texture.
• Ash Content:
o T-65 has about 0.65% mineral content; T-55 about 0.55%.
o Maida generally has lower ash but may lack nutritional components present in T-grades.
• Baking Uses:
o T-65 suits crusty artisan breads and sourdough with an open crumb.
o T-55 is suited for croissants, brioche, and pastries needing more softness.
o Maida is typically for cakes, biscuits, and soft breads where tenderness is desired.
• Nutrients:
o T flours retain more nutrients than Maida and may be unbleached and unbromated.
In essence, Maida is softer and finer, often used for delicate baked goods, while T-55 and T-65 flours are stronger, less refined, and preferred in artisan bread baking for texture and elasticity.
________________________________________
Company Profile: Kaizen BMS
Kaizen BMS is a Government of India-recognized global exporter specializing in industrial products and raw materials. With an emphasis on contract manufacturing and merchant exporting, Kaizen BMS provides export-compliant, high-quality bakery and industrial wheat flour grades. We build trusted, long-term international trade partnerships backed by extensive logistics capabilities, regulatory adherence, and prompt service.
Description provided by kaizen bms.
FIEO Registered
Export Ready
