Japan Wheat Flour 25 kg (Tepung Terigu Jepang)

Nippn Japan Wheat Flour (Tepung Terigu Jepang) is a premium range of high-quality Japanese wheat flours, carefully milled to deliver consistent performance, superior texture, and excellent flavor. Each variant is designed for specific bakery and pastry applications. This product is suitable for professional kitchens and bakeries.
Variants:
– Nippn Fuji – European Bread Flour: A high-quality flour developed for European-style bread
Best for: Baguette, ciabatta, hearth bread, and other artisan European breads
Protein: 11.8% ± 0.5%
Moisture: Max 15%
Wet Gluten: 36% ± 1%
Ash: 0.40% ± 0.03%
Shelf Life: 6 months
– Nippn Komachi – Bread Flour (High Protein): A premium Japanese bread flour for bakery products that require volume, softness, and rich texture.
Best for: Toast bread, brioche, sweet buns, and specialty breads
Protein: 12% ± 0.5%
Moisture: Max 14.5%
Wet Gluten: 38% ± 1%
Ash: 0.38% ± 0.03%
Shelf Life: 6 months
– Nippn Kotobuki – Cake Flour (Low Protein): A premium low-gluten cake flour, delivering soft crumbs and delicate structure.
Best for: Sponge cake, chiffon cake, cookies, and pastries
Protein: 8.2% ± 0.5%
Moisture: Max 15%
Wet Gluten: 26% ± 1%
Ash: 0.35% ± 0.05%
Shelf Life: 6 months
Key Features:
✔️Storage: Ambient (23–26°C)
✔️Halal Certified
Packaging: 25 kg / bag