Flour specially formulated for making deep-fried dough sticks (Pa Thong Ko). Requires less kneading, easy to work with, and helps lower production costs.

Flour specially formulated for making deep-fried dough sticks (Pa Thong Ko).Requires less kneading, easy to work with, and helps lower production costs.

Special Features

<ul>
<li>Chinese donut, roti, cookies, biscuits, noodles, sponge cakes, bread, donuts, pancakes, and batter for coating/frying.</li>
</ul>


Chinese donut, roti, cookies, biscuits, noodles, sponge cakes, bread, donuts, pancakes, and batter for coating/frying.


Recommended Applications

Mix with other baking ingredients such as eggs, milk, water, baking powder, yeast, and butter, then bake or fry according to the recipe.

Mix with other baking ingredients such as eggs, milk, water, baking powder, yeast, and butter, then bake or fry according to the recipe.

Directions for Use

• 12 months for 1 kg packaging (before opening the package)

• 12 months for 1 kg packaging (before opening the package)

Shelf Life

Made from premium-quality wheat grains imported from North America and Australia.

Made from premium-quality wheat grains imported from North America and Australia.

Source

Store in a cool, dry place. For best freshness and quality, refrigeration after opening is highly recommended.

Store in a cool, dry place. For best freshness and quality, refrigeration after opening is highly recommended.

Storage Instructions

UFM 555 Pa Thong Ko Wheat Flour
High-quality wheat flour specially formulated for deep-fried dough sticks (Pa Thong Ko) with a crispy exterior and soft, fluffy interior.
Easy to work with — Perfect for both food stalls and commercial production.

UFM Food Center

% Protein

11-12%

Protein Content

Medium

<0.50%

UFM 555 Flour

10-11%

<0.55%

UFM Kite (All Purpose Flour)

13.5-14.5%

High

UFM White Swan (Bread Flour)

7.8-8.8%

<0.40%

UFM Red Lotus (Special Flour)

UFM Royal Fan (Cake Flour)

10.5-11.5%

UFM Blue Star (All Purpose Flour)

UFM Crispy Flour

UFM Blue Swallow (All Purpose Flour)

UFM PI (Croissant Flour)

14-15.5%

<1.80%

UFM Whole Wheat Flour

แป้งปาท่องโก๋ ยูเอฟเอ็ม 555 (ตองห้า) แป้งข้าวสาลีคุณภาพ สำหรับทำปาท่องโก๋กรอบนอกนุ่มใน ใช้ง่าย ไม่ต้องนวดนาน ลดต้นทุน เพิ่มกำไร เหมาะทั้งร้านค้าและทำขาย

UFM 555 Flour

Package size

1 kilogram per bag

10 bags per carton

22.5 kilograms per sack

Special Features

Flour specially formulated for making deep-fried dough sticks (Pa Thong Ko).Requires less kneading, easy to work with, and helps lower production costs.

Recommended Applications

Chinese donut, roti, cookies, biscuits, noodles, sponge cakes, bread, donuts, pancakes, and batter for coating/frying.

Directions for Use

Mix with other baking ingredients such as eggs, milk, water, baking powder, yeast, and butter, then bake or fry according to the recipe.

Shelf Life

• 12 months for 1 kg packaging (before opening the package)

Source

Made from premium-quality wheat grains imported from North America and Australia.

Storage Instructions

Store in a cool, dry place. For best freshness and quality, refrigeration after opening is highly recommended.

Related Products

UFM 555 Flour

% Protein11-12%

Protein ContentMedium

Ash<0.50%

UFM Kite (All Purpose Flour)

% Protein10-11%

Protein ContentMedium

Ash<0.55%

UFM White Swan (Bread Flour)

% Protein13.5-14.5%

Protein ContentHigh

Ash<0.55%

UFM Red Lotus (Special Flour)

% Protein7.8-8.8%

Protein ContentLow

Ash<0.40%

UFM Royal Fan (Cake Flour)

% Protein7.8-8.8%

Protein ContentLow

Ash<0.40%

UFM Blue Star (All Purpose Flour)

% Protein10.5-11.5%

Protein ContentMedium

Ash<0.50%

UFM Crispy Flour

UFM Blue Swallow (All Purpose Flour)

% Protein10-11%

Protein ContentMedium

Ash<0.55%

UFM PI (Croissant Flour)

% Protein13.5-14.5%

Protein ContentHigh

Ash<0.55%

UFM Whole Wheat Flour

% Protein14-15.5%

Protein ContentHigh

Protein Content

Ash<1.80%

Flour specially formulated for making deep-fried dough sticks (Pa Thong Ko).
Requires less kneading, easy to work with, and helps lower production costs.

% Protein
11-12%

Protein Content
Medium

Ash
<0.50%

% Protein
10-11%

Protein Content
Medium

Ash
<0.55%

% Protein
13.5-14.5%

Protein Content
High

Ash
<0.55%

% Protein
7.8-8.8%

Protein Content
Low

Ash
<0.40%

% Protein
7.8-8.8%

Protein Content
Low

Ash
<0.40%

% Protein
10.5-11.5%

Protein Content
Medium

Ash
<0.50%

% Protein
10-11%

Protein Content
Medium

Ash
<0.55%

% Protein
13.5-14.5%

Protein Content
High

Ash
<0.55%

% Protein
14-15.5%

Protein Content
High

Ash
<1.80%