{"id":66,"date":"2026-10-10T19:33:06","date_gmt":"2026-10-10T19:33:06","guid":{"rendered":"http:\/\/127.0.0.1:8088\/product-wheat-flour\/"},"modified":"2026-10-26T22:06:48","modified_gmt":"2026-10-26T22:06:48","slug":"product-wheat-flour","status":"publish","type":"page","link":"https:\/\/rivantraders.com\/fr\/product-wheat-flour\/","title":{"rendered":"Farine de bl\u00e9"},"content":{"rendered":"
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\n\t\t\t\t\"Illustration\n\t\t
\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\tProduits<\/a>\n\t\t\t\t\/<\/span>\n\t\t\t\tFarine de bl\u00e9\n\t\t\t\t<\/div>\n\t\t
\n\t\t\t\t<\/span>\n\t\t\t\tCat\u00e9gorie alimentaire\n\t\t\t\t<\/div>\n\t\t\t\t

Farine de bl\u00e9<\/h1>\n\t\t\t\t

\n\t\t\t\t\t\t\t\t\tRivan Traders fournit de la farine de bl\u00e9 aux boulangeries, fabricants alimentaires et grossistes, sous r\u00e9serve des sp\u00e9cifications confirm\u00e9es, de la disponibilit\u00e9 et des conditions de commande.\t\t\t\t\t\t\t\t<\/p>\n\t\t\t\t<\/div>\n\t\t\t\t<\/section>\n\t\t

\n\t\t
\n\t\t
\n\t\t\t\t<\/span>\n\t\t\t\tGamme de produits\n\t\t\t\t<\/div>\n\t\t\t\t

Farine de bl\u00e9 varieties<\/em><\/h2>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\"Farine\n\t\t\t\t

Farine tout usage<\/h3>\n\t\t\t\t
Sp\u00e9cification<\/caption>
Humidit\u00e9<\/th>Max. 14 %<\/td><\/tr>
Prot\u00e9ines<\/th>Min. 12,5 %<\/td><\/tr>
Gluten<\/th>25% - 27%<\/td><\/tr>
S\u00e9dimentation<\/th>Min. 35<\/td><\/tr>
Cendres<\/th>60 % - 65 % max.<\/td><\/tr>
Absorption d'eau<\/th>54%<\/td><\/tr>
Stabilit\u00e9 de la p\u00e2te<\/th>Min. 10 minutes<\/td><\/tr>
Organoleptique<\/th>Go\u00fbt et odeur uniques<\/td><\/tr><\/tbody><\/table>\n\t\t\t\t<\/article>\n\t\t
\n\t\t\t\t\"Farine\n\t\t\t\t

Farine tout usage premium<\/h3>\n\t\t\t\t
Sp\u00e9cification<\/caption>
Humidit\u00e9<\/th>Max. 14 %<\/td><\/tr>
Prot\u00e9ines<\/th>Min. 11,5 %<\/td><\/tr>
Gluten<\/th>26% - 28%<\/td><\/tr>
S\u00e9dimentation<\/th>Min. 38<\/td><\/tr>
Cendres<\/th>55 % - 70 % max.<\/td><\/tr>
Absorption d'eau<\/th>55%<\/td><\/tr>
Stabilit\u00e9 de la p\u00e2te<\/th>Min. 2 minutes<\/td><\/tr>
Organoleptique<\/th>Go\u00fbt et odeur uniques<\/td><\/tr><\/tbody><\/table>\n\t\t\t\t<\/article>\n\t\t
\n\t\t\t\t\"Farine\n\t\t\t\t

Farine pour pain indien<\/h3>\n\t\t\t\t
Sp\u00e9cification<\/caption>
Humidit\u00e9<\/th>Max. 14 %<\/td><\/tr>
Prot\u00e9ines<\/th>Min. 11,5 %<\/td><\/tr>
Gluten<\/th>27% - 29%<\/td><\/tr>
S\u00e9dimentation<\/th>Min. 35<\/td><\/tr>
Cendres<\/th>55 % - 65 % max.<\/td><\/tr>
Absorption d'eau<\/th>54%<\/td><\/tr>
Stabilit\u00e9 de la p\u00e2te<\/th>Min. 10 minutes<\/td><\/tr>
Organoleptique<\/th>Go\u00fbt et odeur uniques<\/td><\/tr><\/tbody><\/table>\n\t\t\t\t<\/article>\n\t\t
\n\t\t\t\t\"Farine\n\t\t\t\t

Farine pour pain arabe<\/h3>\n\t\t\t\t
Sp\u00e9cification<\/caption>
Humidit\u00e9<\/th>Max. 14 %<\/td><\/tr>
Prot\u00e9ines<\/th>Min. 13 %<\/td><\/tr>
Gluten<\/th>24% - 26%<\/td><\/tr>
S\u00e9dimentation<\/th>Min. 38<\/td><\/tr>
Cendres<\/th>55 % - 65 % max.<\/td><\/tr>
Absorption d'eau<\/th>54%<\/td><\/tr>
Stabilit\u00e9 de la p\u00e2te<\/th>Min. 10 minutes<\/td><\/tr>
Organoleptique<\/th>Go\u00fbt et odeur uniques<\/td><\/tr><\/tbody><\/table>\n\t\t\t\t<\/article>\n\t\t
\n\t\t\t\t\"Farine\n\t\t\t\t

Farine pour pain lavash<\/h3>\n\t\t\t\t
Sp\u00e9cification<\/caption>
Humidit\u00e9<\/th>Max. 14 %<\/td><\/tr>
Prot\u00e9ines<\/th>Min. 13,5 %<\/td><\/tr>
Gluten<\/th>27% - 29%<\/td><\/tr>
S\u00e9dimentation<\/th>Min. 28<\/td><\/tr>
Cendres<\/th>55 % - 65 % max.<\/td><\/tr>
Absorption d'eau<\/th>55%<\/td><\/tr>
Stabilit\u00e9 de la p\u00e2te<\/th>Min. 6 minutes<\/td><\/tr>
Organoleptique<\/th>Go\u00fbt et odeur uniques<\/td><\/tr><\/tbody><\/table>\n\t\t\t\t<\/article>\n\t\t
\n\t\t\t\t\"Farine\n\t\t\t\t

Farine pour pain de mie<\/h3>\n\t\t\t\t
Sp\u00e9cification<\/caption>
Humidit\u00e9<\/th>Max. 14 %<\/td><\/tr>
Prot\u00e9ines<\/th>Min. 13 %<\/td><\/tr>
Gluten<\/th>25% - 27%<\/td><\/tr>
S\u00e9dimentation<\/th>Min. 38<\/td><\/tr>
Cendres<\/th>55 % - 70 % max.<\/td><\/tr>
Absorption d'eau<\/th>56%<\/td><\/tr>
Stabilit\u00e9 de la p\u00e2te<\/th>Min. 10 minutes<\/td><\/tr>
Organoleptique<\/th>Go\u00fbt et odeur uniques<\/td><\/tr><\/tbody><\/table>\n\t\t\t\t<\/article>\n\t\t
\n\t\t\t\t\"Farine\n\t\t\t\t

Farine pour baguette fran\u00e7aise<\/h3>\n\t\t\t\t
Sp\u00e9cification<\/caption>
Humidit\u00e9<\/th>Max. 14 %<\/td><\/tr>
Prot\u00e9ines<\/th>Min. 14 %<\/td><\/tr>
Gluten<\/th>25% - 27%<\/td><\/tr>
S\u00e9dimentation<\/th>Min. 28<\/td><\/tr>
Cendres<\/th>60 % - 70 % max.<\/td><\/tr>
Absorption d'eau<\/th>55%<\/td><\/tr>
Stabilit\u00e9 de la p\u00e2te<\/th>Min. 6 minutes<\/td><\/tr>
Organoleptique<\/th>Go\u00fbt et odeur uniques<\/td><\/tr><\/tbody><\/table>\n\t\t\t\t<\/article>\n\t\t
\n\t\t\t\t\"Farine\n\t\t\t\t

Farine pour croissant<\/h3>\n\t\t\t\t
Sp\u00e9cification<\/caption>
Humidit\u00e9<\/th>Max. 14 %<\/td><\/tr>
Prot\u00e9ines<\/th>Min. 11,5 %<\/td><\/tr>
Gluten<\/th>28% - 30%<\/td><\/tr>
S\u00e9dimentation<\/th>Min. 40<\/td><\/tr>
Cendres<\/th>55 % - 70 % max.<\/td><\/tr>
Absorption d'eau<\/th>54%<\/td><\/tr>
Stabilit\u00e9 de la p\u00e2te<\/th>Min. 10 minutes<\/td><\/tr>
Organoleptique<\/th>Go\u00fbt et odeur uniques<\/td><\/tr><\/tbody><\/table>\n\t\t\t\t<\/article>\n\t\t
\n\t\t\t\t\"Farine\n\t\t\t\t

Farine pour pain shark<\/h3>\n\t\t\t\t
Sp\u00e9cification<\/caption>
Humidit\u00e9<\/th>Max. 14 %<\/td><\/tr>
Prot\u00e9ines<\/th>Min. 12 %<\/td><\/tr>
Gluten<\/th>27% - 29%<\/td><\/tr>
S\u00e9dimentation<\/th>Min. 40<\/td><\/tr>
Cendres<\/th>60 % - 68 % max.<\/td><\/tr>
Absorption d'eau<\/th>56%<\/td><\/tr>
Stabilit\u00e9 de la p\u00e2te<\/th>Min. 8 minutes<\/td><\/tr>
Organoleptique<\/th>Go\u00fbt et odeur uniques<\/td><\/tr><\/tbody><\/table>\n\t\t\t\t<\/article>\n\t\t
\n\t\t\t\t\"Farine\n\t\t\t\t

Farine pour p\u00e2tes<\/h3>\n\t\t\t\t
Sp\u00e9cification<\/caption>
Humidit\u00e9<\/th>Max. 14 %<\/td><\/tr>
Prot\u00e9ines<\/th>Min. 13,5 %<\/td><\/tr>
Gluten<\/th>27% - 29%<\/td><\/tr>
S\u00e9dimentation<\/th>Min. 32<\/td><\/tr>
Cendres<\/th>58 % - 65 % max.<\/td><\/tr>
Absorption d'eau<\/th>55%<\/td><\/tr>
Stabilit\u00e9 de la p\u00e2te<\/th>Min. 4 minutes<\/td><\/tr>
Organoleptique<\/th>Go\u00fbt et odeur uniques<\/td><\/tr><\/tbody><\/table>\n\t\t\t\t<\/article>\n\t\t
\n\t\t\t\t\"Farine\n\t\t\t\t

Farine pour g\u00e2teaux & p\u00e2tisseries<\/h3>\n\t\t\t\t
Sp\u00e9cification<\/caption>
Humidit\u00e9<\/th>Max. 14 %<\/td><\/tr>
Prot\u00e9ines<\/th>Min. 11,5 %<\/td><\/tr>
Gluten<\/th>28% - 30%<\/td><\/tr>
S\u00e9dimentation<\/th>Min. 32<\/td><\/tr>
Cendres<\/th>60 % - 68 % max.<\/td><\/tr>
Absorption d'eau<\/th>56%<\/td><\/tr>
Stabilit\u00e9 de la p\u00e2te<\/th>Min. 8 minutes<\/td><\/tr>
Organoleptique<\/th>Go\u00fbt et odeur uniques<\/td><\/tr><\/tbody><\/table>\n\t\t\t\t<\/article>\n\t\t
\n\t\t\t\t\"Farine\n\t\t\t\t

Farine pour nouilles<\/h3>\n\t\t\t\t
Sp\u00e9cification<\/caption>
Humidit\u00e9<\/th>Max. 14 %<\/td><\/tr>
Prot\u00e9ines<\/th>Min. 12,5 %<\/td><\/tr>
Gluten<\/th>28% - 30%<\/td><\/tr>
S\u00e9dimentation<\/th>Min. 28<\/td><\/tr>
Cendres<\/th>55 % - 70 % max.<\/td><\/tr>
Absorption d'eau<\/th>58%<\/td><\/tr>
Stabilit\u00e9 de la p\u00e2te<\/th>Min. 4 minutes<\/td><\/tr>
Organoleptique<\/th>Go\u00fbt et odeur uniques<\/td><\/tr><\/tbody><\/table>\n\t\t\t\t<\/article>\n\t\t
\n\t\t\t\t\"Farine\n\t\t\t\t

Farine pour biscuits<\/h3>\n\t\t\t\t
Sp\u00e9cification<\/caption>
Humidit\u00e9<\/th>Max. 14 %<\/td><\/tr>
Prot\u00e9ines<\/th>Min. 12,5 %<\/td><\/tr>
Gluten<\/th>25% - 27%<\/td><\/tr>
S\u00e9dimentation<\/th>Min. 35<\/td><\/tr>
Cendres<\/th>58 % - 65 % max.<\/td><\/tr>
Absorption d'eau<\/th>54%<\/td><\/tr>
Stabilit\u00e9 de la p\u00e2te<\/th>Min. 10 minutes<\/td><\/tr>
Organoleptique<\/th>Go\u00fbt et odeur uniques<\/td><\/tr><\/tbody><\/table>\n\t\t\t\t<\/article>\n\t\t
\n\t\t\t\t\"Farine\n\t\t\t\t

Farine pour pizza<\/h3>\n\t\t\t\t
Sp\u00e9cification<\/caption>
Humidit\u00e9<\/th>Max. 14 %<\/td><\/tr>
Prot\u00e9ines<\/th>Min. 13,5 %<\/td><\/tr>
Gluten<\/th>30% - 32%<\/td><\/tr>
S\u00e9dimentation<\/th>Min. 32<\/td><\/tr>
Cendres<\/th>58 % - 70 % max.<\/td><\/tr>
Absorption d'eau<\/th>56%<\/td><\/tr>
Stabilit\u00e9 de la p\u00e2te<\/th>Min. 10 minutes<\/td><\/tr>
Organoleptique<\/th>Go\u00fbt et odeur uniques<\/td><\/tr><\/tbody><\/table>\n\t\t\t\t<\/article>\n\t\t\t\t<\/div>\n\t\t\t\t<\/section>\n\t\t
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\n\t\t
\n\t\t\t\t<\/span>\n\t\t\t\tAper\u00e7u commercial\n\t\t\t\t<\/div>\n\t\t\t\t

Informations produit<\/h2>\n\t\t\t\t

\n\t\t\t\t\t\t\t\t\tLes donn\u00e9es techniques et commerciales d\u00e9taill\u00e9es sont communiqu\u00e9es en r\u00e9ponse \u00e0 une demande pr\u00e9cise, afin que seules des informations v\u00e9rifi\u00e9es soient fournies.\t\t\t\t\t\t\t\t<\/p>\n\t\t\t\t<\/div>\n\t\t

\n\t\t
\n\t\t\t\t
Applications<\/dt>\n\t\t\t\t
Disponible sur demande<\/dd>\n\t\t\t\t<\/div>\n\t\t
\n\t\t\t\t
Sp\u00e9cifications<\/dt>\n\t\t\t\t
Communiqu\u00e9 selon les besoins de l'acheteur<\/dd>\n\t\t\t\t<\/div>\n\t\t
\n\t\t\t\t
Conditionnement<\/dt>\n\t\t\t\t
Sous r\u00e9serve de disponibilit\u00e9 confirm\u00e9e<\/dd>\n\t\t\t\t<\/div>\n\t\t
\n\t\t\t\t
Marque priv\u00e9e<\/dt>\n\t\t\t\t
Opportunit\u00e9s examin\u00e9es selon la demande<\/dd>\n\t\t\t\t<\/div>\n\t\t
\n\t\t\t\t
Disponibilit\u00e9 de l'approvisionnement<\/dt>\n\t\t\t\t
Confirm\u00e9e au stade du devis<\/dd>\n\t\t\t\t<\/div>\n\t\t\t\t<\/dl>\n\t\t\t\t<\/section>\n\t\t
\n\t\t\t\t\"\"\n\t\t
\n\t\t
\n\t\t\t\t<\/span>\n\t\t\t\tEngager la conversation\n\t\t\t\t<\/div>\n\t\t\t\t

Pr\u00eat \u00e0 d\u00e9velopper
votre activit\u00e9 ?<\/em><\/h2>\n\t\t\t\t

\n\t\t\t\t\t\t\t\t\tCommuniquez vos besoins en produits \u00e0 notre \u00e9quipe et recevez une r\u00e9ponse commerciale sur mesure.\t\t\t\t\t\t\t\t<\/p>\n\t\t

\n\t\t\t\tDemander un devis<\/path><\/svg><\/a>\n\t\t\t\tContacter les ventes<\/path><\/svg><\/a>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/section>\n\t\t\t\t<\/main>\n\t\t\t\t<\/div>\n\t\t

Products \/ Wheat Flour Food category Wheat Flour Quality wheat flour solutions for professional food, bakery and commercial applications, subject to confirmed product specifications. Request product details Product range Wheat Flour varieties All Purpose Flour Specification Humidity Max 14% Protein Min 12.5% Gluten 25% – 27% Sedimentation Min 35 Ash 60% – 65% Max Water […]<\/p>\n","protected":false},"author":0,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-66","page","type-page","status-publish","hentry"],"yoast_head":"\nWholesale Wheat Flour Supplier | Rivan Traders<\/title>\n<meta name=\"description\" content=\"Explore wheat flour for bakeries, food manufacturers and wholesale buyers. Discuss flour varieties, specifications, packaging and supply with Rivan Traders.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/rivantraders.com\/fr\/product-wheat-flour\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Wholesale Wheat Flour Supplier | Rivan Traders\" \/>\n<meta property=\"og:description\" content=\"Explore wheat flour for bakeries, food manufacturers and wholesale buyers. 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