Commercial Flour
Wholesale Unbleached Flour in Malaysia
MFM offers a diverse range of unbleached wheat flour in Malaysia, categorised to meet every requirement. Find out the types of flour we offer:
High Protein Wheat Flour
HIGH PROTEIN WHEAT FLOUR, or strong flour, is milled from hard grain wheat and has protein content between 11-13.5%. The higher the flour’s protein content, the greater the flour’s gluten-forming potential in the dough, which then produces a bread loaf with good crumb structure. Gluten is responsible for volume, texture and appearance of baked goods.
High Protein Wheat Flour
| Barcode | | | 955-6833-110771 |
| Standard packing | | | 25kg |
This is a premium low-ash bread flour specially milled for making Japanese/Taiwanese style sweet buns or texture bread loaves with moist, spongy and fine crumb.
| SPECIFICATION | % |
|---|---|
| Moisture | 14.0 max |
| Protein | 12.2 – 13.0 |
| Wet Gluten | 33 – 36 |
| Ash | 0.35 – 0.40 |
| Water absorption | 63 – 67 |
| Barcode | | | 955-6833-110115 |
| Standard packing | | | 25kg |
An excellent flour for baking top quality breads, making wantan noodles, wantan skin and extracting gluten for vegetarian food.
| SPECIFICATION | % |
|---|---|
| Moisture | 14.0 max |
| Protein | 12.5 – 14.0 |
| Wet Gluten | 34 – 39 |
| Ash | 0.58 max |
| Water absorption | 62 – 66 |
| Barcode | | | 955-6833-110122 |
| Standard packing | | | 25kg |
Highly recommended for baking quality sandwiches, white breads and sweet buns.
| SPECIFICATION | % |
|---|---|
| Moisture | 14.0 max |
| Protein | 12.0 – 14.0 |
| Wet Gluten | 34 – 38 |
| Ash | 0.58 max |
| Water absorption | 62 – 66 |
| Barcode | | | 955-6833-110139 |
| Standard packing | | | 25kg |
Popular flour for preparing straight dough when baking local open top, white bread and buns.
| SPECIFICATION | % |
|---|---|
| Moisture | 14.0 max |
| Protein | 12.0 – 13.5 |
| Wet Gluten | 33 – 38 |
| Ash | 0.58 max |
| Water absorption | 62 – 66 |
| Barcode | | | 955-6833-110146 |
| Standard packing | | | 25kg |
Specially milled for making Wantan noodles. Has good colour and biting quality.
| SPECIFICATION | % |
|---|---|
| Moisture | 14.0 max |
| Protein | 11.5 – 13.5 |
| Wet Gluten | 32 – 37 |
| Ash | 0.53 max |
| Water absorption | 62 – 66 |
| Barcode | | | 955-6833-110214 |
| Standard packing | | | 25kg |
Recommended for making instant noodles, dried noodles and vermicelli.
| SPECIFICATION | % |
|---|---|
| Moisture | 14.0 max |
| Protein | 11.0 – 12.0 |
| Wet Gluten | 30 – 34 |
| Ash | 0.55 max |
| Water absorption | 62 – 66 |
| Barcode | | | 955-6833-110696 |
| Standard packing | | | 25kg |
A specially made good quality flour used for making bread and bun products economically.
| SPECIFICATION | % |
|---|---|
| Moisture | 14.0 max |
| Protein | 11.7 – 12.4 |
| Wet Gluten | 32 – 35 |
| Ash | 0.57 max |
| Water absorption | 62 – 66 |
Medium Protein Wheat Flour
Medium Protein Wheat Flour
| Barcode | | | 955-6833-110719 |
| Standard packing | | | 25kg |
Premium flour specially milled for local type steamed buns & Pau. Best to produce quality steamed buns with soft texture and excellent colour. Also good for steamed "fagao" and steamed egg cakes.
| SPECIFICATION | % |
|---|---|
| Moisture | 14.0 max |
| Protein | 10.0 – 11.0 |
| Wet Gluten | 28 – 31 |
| Ash | 0.45 max |
| Water absorption | 61 – 65 |
| Barcode | | | 955-6833-110504 |
| Standard packing | | | 25kg |
Premium quality flour especially for the making of cooked noodles (yellow noodles).
| SPECIFICATION | % |
|---|---|
| Moisture | 14.0 max |
| Protein | 9.5 – 10.8 |
| Wet Gluten | 26 – 30 |
| Ash | 0.55 max |
| Water absorption | 60 – 65 |
| Barcode | | | 955-6833-110238 |
| Standard packing | | | 25kg |
Premium flour specially milled for making raw noodles & cooked noodles.
| SPECIFICATION | % |
|---|---|
| Moisture | 14.0 max |
| Protein | 9.7 – 10.8 |
| Wet Gluten | 26 – 31 |
| Ash | 0.52 max |
| Water absorption | 60 – 65 |
| Barcode | | | 955-6833-110245 |
| Standard packing | | | 25kg |
Ideal where soft crumbly texture is required for making tarts and manufacturing biscuits.
| SPECIFICATION | % |
|---|---|
| Moisture | 14.0 max |
| Protein | 9.3 – 10.5 |
| Wet Gluten | 25 – 30 |
| Ash | 0.60 max |
| Water absorption | 60 – 65 |
| Barcode | | | 955-6833-110252 |
| Standard packing | | | 25kg |
A top grade flour milled specially for making Malaysia Roti Canai.
| SPECIFICATION | % |
|---|---|
| Moisture | 14.0 max |
| Protein | 9.5 – 11.0 |
| Wet Gluten | 26 – 31 |
| Ash | 0.60 max |
| Water absorption | 60 – 65 |
| Barcode | | | 955-6833-110177 |
| Standard packing | | | 25kg |
Highly recommended for making fine textured cakes. Also used for making Chinese pastries, 'U-Tiou', biscuits, Roti Canai and Naan.
| SPECIFICATION | % |
|---|---|
| Moisture | 14.0 max |
| Protein | 9.5 – 10.8 |
| Wet Gluten | 25 – 30 |
| Ash | 0.55 max |
| Water absorption | 60 – 65 |
| Barcode | | | 955-6833-110207 |
| Standard packing | | | 25kg |
Sought after for its softness when making steamed buns or 'Pau'. It is also used for producing vermicelli & mee suah.
| SPECIFICATION | % |
|---|---|
| Moisture | 14.0 max |
| Protein | 9.5 – 10.5 |
| Wet Gluten | 26 – 30 |
| Ash | 0.50 max |
| Water absorption | 59 – 64 |
Low Protein Wheat Flour
LOW PROTEIN WHEAT FLOUR is milled from soft grain wheat. Because of its fine particle size, this flour produces fine & evenly textured cakes. Soft flour is usually divided into cake flour, which has the lowest gluten and biscuit flour which has slightly more gluten than cake flour.
Low Protein Wheat Flour
| Barcode | | | 955-6833-110184 |
| Standard packing | | | 25kg |
A chlorinated flour suitable for baking light and fluffy sponge & Chiffon cakes.
| SPECIFICATION | % |
|---|---|
| Moisture | 14.0 max |
| Protein | 8.0 – 9.5 |
| Wet Gluten | 26.0 max |
| Ash | 0.60 max |
| Water absorption | – |
| Barcode | | | 955-6833-110221 |
| Standard packing | | | 25kg |
Specially milled for making cookies, Chinese pastries, wafers and other types of snack food.
| SPECIFICATION | % |
|---|---|
| Moisture | 14.0 max |
| Protein | 9.5 max |
| Wet Gluten | 26.0 max |
| Ash | 0.60 max |
| Water absorption | 55 – 60 |
Self-Raising Flour
SELF-RAISING FLOUR has a low protein content of 8.0- 9.5. This type of flour is usually blended with the right amount of leavening agent to produce quality cakes. In the presence of moisture and heat, the leaving agent reacts, producing carbon dioxide which is trapped as bubbles, which then forms the cake.
Self-Raising Flour
| Barcode | | | – |
| Standard packing | | | 25kg |
Pre-mixed with chemical leavening agents, this flour is suitable for baking quality sponge and chiffon cakes. This expertly blended and finely milled flour comes enriched with vitamins and iron.
| SPECIFICATION | % |
|---|---|
| Moisture | 14.0 max |
| Protein | 8.3 – 9.5 |
| Wet Gluten | 26.0 max |
| Ash | 2.75 max |
| Water absorption | – |
Specialty Wheat Flour
SPECIALTY WHEAT FLOUR is ground 100% from the entire wheat grain. It is high-fiber flour specially milled for the health-conscious consumers. Specialty wheat flour cannot be kept for as long as white flour due to their slightly higher fat content.
Specialty Wheat Flour
| Barcode | | | 955-6833-110283 |
| Standard packing | | | 25kg |
This specially milled, high fiber flour is used for the making of wholemeal breads. It has the combination of bran and flour that makes up the whole wheat and thus is sought after for its high nutritional value.
| SPECIFICATION | % |
|---|---|
| Moisture | 15 max |
| Protein | 12.7 – 15.0 |
| Wet Gluten | – |
| Ash | 2.0 max |
| Water absorption | – |
| Barcode | | | 955-6833-110375 |
| Standard packing | | | 25kg |
High quality air-classified cake flour suitable for producing a wide range of cakes. It gives excellent volume with soft, fine texture to the finished product. It is ideal to be used for baking chiffon and sponge cakes.
| SPECIFICATION | % |
|---|---|
| Moisture | 14.0 |
| Protein | 9.5 max |
| Wet Gluten | 25 max |
| Ash | 0.60 max |
| Water absorption | – |
| Barcode | | | 955-6833-110306 |
| Standard packing | | | 25kg |
Commonly used for making 'Halva' (puddings), different varieties of cakes and cookies.
| SPECIFICATION | % |
|---|---|
| Moisture | 15.5 max |
| Protein | 8.5 – 10.5 |
| Wet Gluten | – |
| Ash | 0.50 max |
| Water absorption | – |
| Barcode | | | 955-6833-110788 |
| Standard packing | | | 25kg |
Dough made from Atta Flour is strong and can be very thinly rolled out. Mostly used for making Chapati and Puri.
| SPECIFICATION | % |
|---|---|
| Moisture | 14.0 max |
| Protein | 10.5 – 12.5 |
| Wet Gluten | – |
| Ash | 1.70 max |
| Water absorption | – |
Protein Level
Types of Flour
| CATEGORY | FLOUR TYPE | PROTEIN LEVEL |
|---|---|---|
| High protein flour | High-gluten flour Bread flour, Wantan noodle flour |
13% and above 11 – 13% |
| Medium protein flour | Noodle flour, Pau flour, All-purpose flour or plain flour, Pastry flour | 9.5% – 10.5% |
| Low protein flour | Biscuit flour, Cake flour | 7.5% – 9% |
FAQ
What is the distinction between high-protein flour vs bread flour?
The terms “high protein flour” and “bread flour” are often used interchangeably. However, the distinction becomes clearer in the context of high-protein bread flour. High-protein bread flour, with its elevated protein content derived from hard wheat varieties, is specifically formulated for optimal bread making.
Bread flour is also high in protein and provides the necessary gluten strength essential for proper bread structure. While high-protein flour is a broader category encompassing various uses, bread flour stands out as a specialised subset crafted for superior results in bread baking.
Besides bread making, are there any other recipes that can be made with high-protein flour?
Beyond bread, high-protein flour finds versatility in various culinary applications. It excels at crafting pizza dough, providing the desired chewiness and structure. This flour is also suitable for making pasta, where its high protein content contributes to the desired firmness and texture.
In addition, high-protein flour can enhance the quality of certain pastries, biscuits, and cakes, imparting a unique texture and structure. Its versatility makes it a valuable ingredient for various recipes beyond traditional bread-making.
What are the uses of medium protein flour in Malaysian cooking?
- Roti Canai: This popular Malaysian flatbread uses medium protein flour to achieve the desired softness and flakiness.
- Apam Balik: A Malaysian pancake or turnover filled with sweet or savoury ingredients, apam balik often incorporates medium protein flour for its texture.
- Kuih Dadar: A traditional Malaysian dessert, kuih dadar, or pandan crepes filled with sweet coconut filling, may use medium protein flour for the crepe batter.
- Pancakes and Crepes: Malaysian-style pancakes and crepes, whether sweet or savoury, may be crafted using medium protein flour for a balanced texture.
- Certain Pastries: Various Malaysian pastries, such as curry puffs or epok-epok, may utilise medium protein flour for the pastry dough to achieve a good balance of tenderness and structure.
- Pan Mee: Medium protein flour is the ideal choice for preparing Pan Mee noodles, striking the perfect balance in gluten development. This ensures that your noodles hold their structure impeccably while offering a wonderfully soft and tender texture.
What are the characteristics and common uses of low-protein flour in Malaysia?
Low protein flour typically has a lower gluten content, making it suitable for certain baking applications with a softer texture. It is commonly used in cakes, pastries, and biscuits, providing a tender and crumbly texture to the final products. This flour type is preferred when too much gluten development may result in a tougher or denser outcome.
In Malaysia, low-protein flour is commonly used in various traditional and popular foods. Some examples include:
- Kuih: Malaysian sweet snacks and desserts like kuih often use low protein flour for a softer and tender texture.
- Bahulu: These traditional Malay sponge cakes are made with low-protein flour to achieve a light and fluffy consistency.
- Kaya Toast: The bread used for the famous Malaysian breakfast item, Kaya Toast, may sometimes be made with low protein flour for a softer and more delicate texture.
- Cucur: Malaysian fritters or snacks like cucur (deep-fried snacks) often benefit from the use of low-protein flour for a crispy yet tender texture.
View our low-protein self-raising flour here for more information.