Wheat flour currently represents one of the most popular food ingredients consumed across the globe. A major factor driving its popularity is its ability to produce gluten, a protein that provides strength and elasticity to dough and adds to the texture of baked products. However, the gluten content of flour may vary and highly depend on whether the flour is made from hard wheat or soft wheat; hard wheat is higher in protein as compared to soft wheat and thus produces more gluten. Most of the flours available in the market are generally a mixture of hard and soft wheat.
Wheat flour offers several health benefits such as it helps to lower cholesterol levels, improve metabolism, control obesity and regulate blood sugar levels. It is extensively used in the food industry as a major ingredient for breads, bakery products, noodles, pastas, etc. Increasing consumer awareness towards ready-to-eat bread and bakery products and growing fast food industry have induced the global demand for wheat flour. Some of the other factors such as population growth, increasing disposable incomes, rising consumption of bakery products and changing lifestyles have also fuelled the growth of the global wheat flour market. According to research analysts at IMARC Group, the total global production of wheat flour reached a volume of 372 Million Tons in 2015, growing at a CAGR of 1.3% during 2008 – 2015.
All-purpose flour represents the most preferred form
Presently, there are various kinds of wheat flour available in the market – High Gluten Flour, Bread Flour, Cake Flour, All-Purpose Flour and Pastry Flour. The difference between the flours depend on the parts of wheat included, the processing of the wheat and if any additive is added to the flour.
- High gluten flour contains about 12-14% gluten while bread flour has a gluten percentage of 10-13%. These flours are commonly used for making breads but high gluten flour is specially used to make breads that are extra elastic such as bagels and pizza.
- Cake flour is prepared from soft wheat and is low in gluten content (8-10%). It is used for making delicate and soft cakes which tend to crumble easily because of the low gluten content.
- All-purpose flour is prepared from a combination of hard and soft wheat. The gluten content ranges from 9-12%. This flour is regarded as the most versatile flour because it can be used to make both cakes as well as breads.
- Pastry flour is also a mix of hard and soft wheat and contains about 9-10% gluten. It is generally used to prepare pie crusts.
On a geographical front, the global wheat flour market has a presence in many countries across the globe. China represents the world’s largest producer of wheat flour accounting for nearly 20% of the global production. China is followed by India, European Union, the United States and Egypt.
The highly fragmented global market for wheat flour features a number of small and big players operating in the market. Some of the key players are Cargill, Conagra Mills, The King Milling Company, Horizon Milling L.L.C., General Mills, Archer Daniels Midland Company and Wudelli Flour Mill Group.
About IMARC Group: IMARC Group is a leading market research and consulting company that offers management strategy and market research worldwide. The company has done multiple projects on the wheat flour industry, which has enabled the clients to successfully set-up and expand their businesses. Some of the company’s offerings include:
- Market Research
- Plant set-up
- Plant Expansion
- Marketing and sales
- Procurement and Distribution
- Innovation and Product Development
For more information on the wheat flour industry, please visit: http://www.imarcgroup.com/wheat-flour-market