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Uni-President Flour Vietnam

Uni-President Vietnam was established in 1999 in Binh Duong.Uni-President has been gradually expanding and building more factories to meet the market demand of Southeast Asia. They have constructed their Wheat Flour mill in 2001 and invested on high-end milling machine from Swiss Bulher. They have also develop unique addictive modified flour technology to provide customer with finest flour

Uni-President Vietnam European Bread Flour

Uni-President Vietnam European Bread Flour 
Is produced from premium French wheat. It has an aromatic French wheat fragrance. The flour gives the dough good elasticity and also easily manageable. It gives the end product a fine texture, good shape and produce a bright brown appearance after baking.

Application: Baguette, Vietnamese Baguette, European-style bread, Croissant, Sweet bread.

Specifications ; Content (%)
Moisture (Max):
13.8%
Protein (Min): 10.0
Ash (Max): 0.6
Wet Gluten (Min): 26

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Uni-President Vietnam SSB Flour

Uni-President Vietnam SSB Flour
SSB Flour comes from superior Australian hard wheat and mills into the finest wheat flour. It gives the bread a good yellow appearance and extremely soft texture inside. SSB allow the bread to stay fresh after baking and also able to stored a few days.

Application: Vietnamese baguette, sweet bread.  

Specifications ; Content (%)
Moisture (Max): 13.8%
Protein (Min): 12-12.8
Ash (Max): 0.55
Wet Gluten (Min): 32.0 - 34.0

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Uni-President Vietnam High Gluten Number One

Uni-President Vietnam High Gluten Number One
High Gluten Number One is a high quality flour with high gluten contain and good protein quality. The flour texture is fine and white. It has good water absorption that can easily form into dough, with perfect dough elasticity.

Application: Sandwich, Sweet bread, Hamburger, Toast, Chinese fried bread stick.

Specifications ; Content (%)
Moisture (Max): 13.8%
Protein (Min): 12.4 - 13.5
Ash (Max): 0.55
Wet Gluten (Min): 34.0 - 36.0

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Uni-President Vietnam High Gluten Number Two

Uni-President Vietnam High Gluten Number Two
High Gluten Number Two is a high quality flour which is extracted from the center of the wheat. The flour texture is sleek and white. With high water absorption and good dough elasticity, the bread will be soft, fine, white and will not stale easily.

Application: Superior Sandwich, Fresh bread, Fine Toast, Hamburger, European-style bread, Sweet bread, French Style bread.

Specifications ; Content (%)
Moisture (Max): 13.8%
Protein (Min): 11.8 - 12.5
Ash (Max): 0.45
Wet Gluten (Min): 32.0 - 34.0  

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Uni-President Vietnam Customized Flour

Uni-President Vietnam Customized Flour
n order to meet customers’ needs, we are able to produced specialized varieties. Choose from High, Medium or Low protein range product to suit your requirements. These flour grades are also suitable for foods and aquatic feed processing. Approach our technician directly for further discussion about the specification and qualities you prefer. 

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Uni-President Vietnam Medium Gluten Number One

Uni-President Vietnam Medium Gluten Number One
Medium Gluten Number One is one of Uni-flour main products. It has good protein level, gluten and high water absorption. Flour is suitable to make French style bread as the flour gives the bread volume and good after bake appearances.

Application: French style bread, Baguette and Pizza. 

Specifications ; Content (%)
Moisture (Max): 13.8%
Protein (Min): 12.5 - 13.5
Ash (Max): 0.55
Wet Gluten (Min): 33.0 - 35.0  

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Uni-President Vietnam Medium Gluten Number Two

Uni-President Vietnam Medium Gluten Number Two
Medium Gluten Number Two flour is suitable to make French style bread, Baguette, Sweet bread, Noodle, Instant noodle, Wanton dumpling skins, boiled dumpling.

Specifications ; Content (%)
Moisture (Max): 13.8%
Protein (Min): 11.5 - 12.5
Ash (Max): 0.55
Wet Gluten (Min): 32.0 - 34.0

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Uni-President Vietnam Medium Gluten Number Three

Uni-President Vietnam Medium Gluten Number Three
Medium Gluten Number Three flour is suitable to make French style bread, Baguette, Sweet bread, Noodle, Instant noodle.

Specifications ; Content (%)
Moisture (Max): 13.8%
Protein (Min): 11.0 - 12.0
Ash (Max): 0.55
Wet Gluten (Min): 31.0 - 33.0

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Uni-President Bread Flour #2

Uni-President Vietnam Cake Wheat Flour
Uni-President import high end U.S soft white wheat to produce the finest cake wheat flour to consumers. The flour has the finest low ash count, the flour is also white and fine. It allow the end product to be soft and maintains freshness after baking.

Specifications ; Content (%)
Moisture (Max): 13.8%
Protein (Min): 8.0 - 9.5
Ash (Max): 0.5
Wet Gluten (Min): 20

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Uni-President Vietnam Low Gluten Number One

Uni-President Vietnam Low Gluten Number One
Low Gluten Number One is a special grade flour that is milled from the center of the wheat. It is white and fine that contain low ash count. It is also suitable for steam products and allow it to rise well. The end product will be fine, soft and good mouth bite texture. Cookies will be crisp and fine.

Specifications ; Content (%)
Moisture (Max): 13.8%
Protein (Min): 9.5 - 10.5
Ash (Max): 0.5
Wet Gluten (Min): 24.0 - 27.0

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Uni-President Vietnam Low Gluten Number Two

Uni-President Vietnam Low Gluten Number Two
Low Gluten Number Two is milled from grade one soft wheat of the United States. The flour is fine and has low protein. It gives good appearance, soft and fine texture of products.

Specifications ; Content (%)
Moisture (Max): 13.8%
Protein (Min): 9.0 - 10.0
Ash (Max): 0.5
Wet Gluten (Min): 21.0 - 24.0

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