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It is used in the production of pastries, cupcakes, croissants and pastries.
| Contents: | 100% Wheat Flour | |
|---|---|---|
| Areas of Use: | It is used in the production of Baklava, Pastry, Cake, Croissant, Pastry and all kinds of pastries. | |
| Structural Features: | Moisture: | max. %14,5 |
| Protein: | min. %11.0 | |
| Gluten: | min. %27.0 | |
| Sedimentation: | min. 35 | |
| Ash: | max. %0,55 | |
| Water Absorption: | min. %55 | |
| Stability of Dough: | min 2 Minutes | |
| Energy: | 120 cm2 (Extensograph) | |
| Organoleptic: | Pleasant odor, typical taste and color | |