Technical specifications
Moisture (%): 14 max
Protein (%): 11 min
Ash (%): 0.65 min-0.75
Product information
It is used in the production of all kinds of bread, pita bread and bakery products as first class bread, thanks to its high value, its pore structure, unique color, its ability to preserve its own characteristics in fermentation and its high yield.
Kilogram Types: 50 kg / 25 kg / 10 kg / 5 kg
Structural Features
Depending on the flour quality, a strong and easily shaped dough is obtained, it does not harden during kneading. Compared to other flour types, it provides more and more bulky breads. Thin-walled and homogeneous bread pores are formed, there is no tearing or cracking in the crust of the bread, it ensures the late stagnation of the bread.
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