SILHOUETTE + FLOUR Good absorption, pliable dough, nutritious, delicious… these words precisely describe Silhouette Plus! Your final product will have volume, a beautiful light-colored bran, and a delicious taste! Pick up the phone to ask us more about this flour. It could become the one that you use from now on! Our quantities are in kilograms. INGREDIENTS Unbleached flour made of hard spring wheat from Quebec, GMO free, preservatives free. This product meets the requirements of the Acts and Regulations Food and Drugs (Canada). ASK FOR A SUBMISSION Specifications Physical characteristics * The protein levels may be subject to an annual fluctuation due to the climatic conditions of the crop year Baking quality *Reference : Chopin + test results, the equivalent of Farinograph Shelf life and storage conditions Silhouette Plus flour is a stable product. Stored preferably in a cool place, with a temperature between 16-20°C and 60% humidity rate. In these condtions, the shelf life is 3 months Lot number Every flour bag bears a lot number which allows to trace the origin of the grain and the mill date. The first six (6) digits indicate the calendar date (year, month, date). Packaging 900 kg polypropylene tote ; tote size : 39x39x47 in or in multi-wall paper bag, 5 bags per layer and 50 bags per palette. Allergen risks NB : Wheat grain used for this product may have naturally been in contact with soybeans during the harvest. Whole Wheat Flour: Contains 95% of the original components of the wheat grain. Wheat germ and its fat content are removed during the milling process of the grains, thereby increasing shelf life. Wheat bran has superior nutritional qualities ; it is rich in fiber and minerals. Integral flour: Contains 100% of the wheat grain. During the grinding process, all the components of the grain are preserved in their entirety : the bran, germ and albumen, this allows all of the nutritional values to be preserved, including a high level of protein, a good gluten quality and a high source of iron and dietary fiber.