Wheat flour

Codex Alimentarius sets the baseline for traded wheat flour. Millers and bakers then specify protein, ash, gluten and falling number for the product they make.

Origin

Turkey · United States

Packing

25 or 50 kg bags

Usual lot

From 5 × 20 ft

Parameter	Codex limit	Typical bread flour
Moisture	15.5% max	14.0% max
Protein (N × 5.7)	7.0% min, dry basis	11.5–13.5%, 14% mb
Ash	As agreed	0.50–0.60%, 14% mb
Wet gluten	As agreed	28–34%
Falling number	As agreed	250–350 s
Particle size	98% through 212 µm	Per Codex

Inspection

SGS or another agreed surveyor at the load port: certificates of quality and weight.

Terms and payment

FOB, CFR or CIF. Letter of credit at sight.

Source: Codex Alimentarius CXS 152-1985, Standard for Wheat Flour. Typical values are common market ranges for bread flour; all-purpose flour usually runs 10–11.5% protein. This sheet is for reference; the specification for your cargo is the one written into your contract. Issued October 2026.