WHEAT FLOURS
Premium Quality for Global Bakery & Culinary Traditions
Bahia wheat flours, available in Type 00, 650, 550, and 480, are specially formulated to meet the diverse needs of global markets including Africa, the Caribbean, Latin America, the Middle East, and Europe. With excellent dough stability, high nutritional value, and versatile performance, Bahia flours deliver perfect results for bread, flatbreads, pastries, pizza, pasta, and fried dough specialties. Offered in 5 kg to 50 kg packaging options, they are the reliable choice for bakeries, catering companies, and households worldwide.
TYPE 00 – Nutritional value and energy content (per 100 grams)
| Nutrient | Amount |
|---|---|
| Energy kcal | 364 kcal |
| Carbohydrates | 76 g |
| Protein | 12 g |
| Fat | 1.5 g |
| Fiber | 2.0 g |
| Ash | ≤0.45 % |
| Moisture | 12–14 % |
| Vit. B1 | 0.40 mg |
| Vit. B2 | 0.10 mg |
| Vit. B3 | 4.5 mg |
| Vit. B6 | 0.30 mg |
Bahia Type 00 wheat flour is finely milled with a high protein and gluten content, making it the ideal choice for Italian pizza, pasta, croissants, and fine bakery products. Its elastic dough structure allows for thin stretching and excellent oven performance, which is why it is widely used in both traditional pizzerias and premium European patisseries.
TYPE 650 – Nutritional value and energy content (per 100 grams)
| Nutrient | Amount |
|---|---|
| Energy | 355 kcal |
| Carbohydrates | 71 g |
| Protein | 11 g |
| Fat | 1.8 g |
| Fiber | 3.5 g |
| Ash | ~0.65 % |
| Moisture | 12–14 % |
| Vit. B1 | 0.42 mg |
| Vit. B2 | 0.11 mg |
| Vit. B3 | 4.6 mg |
| Vit. B6 | 0.32 mg |
Bahia Type 650 wheat flour has a higher ash content and strong dough stability, perfectly suited for sourdough bread, rustic baguettes, Balkan loaves, and African Tapalapa. It supports long fermentation processes and develops a robust crumb with a crispy crust, making it highly valued in the bakery industry
TYPE 550 – Nutritional value and energy content (per 100 grams)
| Nutrient | Amount |
|---|---|
| Energy | 360 kcal |
| Carbohydrates | 73 g |
| Protein | 10.5 g |
| Fat | 1.6 g |
| Fiber | 3.0 g |
| Ash | ~0.55 % |
| Moisture | 12–14 % |
| Vit. B1 | 0.41 mg |
| Vit. B2 | 0.11 mg |
| Vit. B3 | 4.6 mg |
| Vit. B6 | 0.31 mg |
Bahia Type 550 wheat flour is known for its balanced ash level and elastic dough, which makes it especially suitable for flatbreads, wraps, börek, gözleme, and pide. Its flexibility provides resilience in thin layers, ensuring perfect results in Middle Eastern pastries and Turkish bakery products.
TYPE 480 – Nutritional value and energy content (per 100 grams)
| Nutrient | Amount |
|---|---|
| Energy | 362 kcal |
| Carbohydrates | 74 g |
| Protein | 9.5 g |
| Fat | 1.4 g |
| Fiber | 2.2 g |
| Ash | ~0.48 % |
| Moisture | 12–14 % |
| Vit. B1 | 0.39 mg |
| Vit. B2 | 0.09 mg |
| Vit. B3 | 4.3 mg |
| Vit. B6 | 0.28 mg |
Bahia Type 480 wheat flour is characterized by its very low ash content, pure white color, and light texture, making it the preferred choice for cakes, cookies, simit, and sweet pastries. Its refined composition provides a soft and airy crumb, while also being popular in the Caribbean for Johnny cakes and fried dough recipes.
| Type | Ash content | Color / Texture | Uses | Description |
|---|---|---|---|---|
| Type 00 | ≤ 0.45% | Very fine flour, pure white | Pizza, fresh pasta | Sifted, finely sieved, ideal for professional pizza restaurants |
| Type 480 | ≤ 0.48% | White, fine | Cake, biscuits, pastries | Special for light pastries, compliant with Eastern European standards |
| Type 550 | ≤ 0.55% | Classic white | Bread, pastries, borek | Good protein and gluten content, multipurpose use |
| Type 650 | ≤ 0.65% | Broken, off-white, slightly darker | Flatbread, white bread | Softer dough, for traditional bakeries |
Regional Compatibility
Cameroon & Ghana
• Ideal for puff puff and flatbreads
• Low oil absorption, elastic texture
Senegal
• For tapalapa and baguette-type breads
• Suitable for fermentation, firm dough
Cuba & the Caribbean
• For johnny cake and fried dough types
• Light structure, pale interior texture
Packaging
• 50 kg kraft sack
• Moisture-protected bag with PP lining
• Custom labeling and brand printing
Areas of Use
• Traditional bread types (chapati, tapalapa, pan de agua)
• Fried dough products (puff puff, beignet, johnny cake)
• Base doughs for wraps, flatbreads, and phyllo-style pastries
• School cafeterias, catering, and bakery production
Certificates
• Certificates
• Certificate of Origin
• Health Certificate
• Halal Certificate
• SGS / Intertek quality control (upon request)
Regional Compatibility, Reliable Quality
Our 50 kg wheat flour products offered under the Bahia brand are formulated to suit the traditional cuisines of various regions such as Cameroon, Ghana, Senegal, Cuba, and the Caribbean Islands. These products provide high satiety, dough stability, and baking performance, offering ideal solutions especially for mass consumption, bakery, and household use.
| Container Volume | Unit Weight | Pieces per Bag | Bags per Container | Sacks per Container |
|---|---|---|---|---|
| 40 ft | 2 kg | 6 | 4000 | 24.000 |
| 40 ft | 5 kg | 2 | 2400 | 4800 |
| 20 ft | 25 kg | – | – | 960 |
