Import Gluten Free Banana Flour — Buy in Bulk from Supplier in Indonesia

Serand Karya Bawika offers gluten free banana flour produced from green bananas harvested in Indonesia. The flour is marketed as grain free, organic and free from additives or preservatives, making it a direct 1:1 wheat flour replacement in recipes. It retains the natural fibre and mineral profile of the banana because it undergoes minimal processing. The product description highlights its suitability for cakes, breads, smoothies, pasta premix and raw food applications.

The banana flour is characterised by a high dietary fibre content and a notable level of essential minerals and vitamins, typical of green banana fruit. In the broader gluten‑free flour market, moisture content usually ranges between 10 % and 12 % and ash content between 1 % and 2 %, which are considered standard for this product type. Particle size is commonly in the 150‑200 µm range, providing a fine texture that mimics wheat flour in dough formation. These typical specifications help bakers achieve consistent crumb structure without gluten.

Importers generally target health‑focused bakeries, specialty food manufacturers and retailers that require a clean‑label flour alternative. Serand Karya Bawika states that bulk orders can be arranged with flexible minimum quantities and that shipping terms such as FOB or CIF are available on request. Buyers should confirm the exact packaging size, certification status and any specific quality‑control procedures before placing an order.

Serand Karya Bawika is located in Tangerang, Banten, Indonesia. The supplier is listed with a harbour‑tier verification, indicating a moderate level of confidence in its business credentials. Their public profile shows a response rate of 0 % and no recorded average response time, suggesting that communication may require proactive follow‑up.

The company focuses on producing banana‑based ingredients and promotes a clean‑label approach without preservatives. While the listing does not disclose production capacity or specific certifications, it confirms that the flour is organic and suitable for various dietary regimes. Prospective buyers should request detailed audit reports or third‑party test results to verify these claims.