Türkçe
العربية
| Contents: | -- | |
|---|---|---|
| Areas of Use: | It is used for high gluten products. | |
| Structural Features: | Moisture: | max. %14.5 |
| Protein: | min. %15.5 | |
| Gluten: | min. %40 | |
| Sedimentation: | min. %45 | |
| Ash: | max. %0.65 | |
| Water Absorption: | min. %55 | |
| Stability of Dough: | min. 2 Minutes | |
| Energy: | 120 cm2 (Extensograph) | |
| Organoleptic: | The product has a unique taste and smell. | |