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| Contents: | -- | |
|---|---|---|
| Areas of Use: | -- | |
| Yapısal Özellikler: | Moisture: | max. %14.5 |
| Protein: | min. %10.0 | |
| Gluten: | min. %27 | |
| Sedimentation: | min. %30 | |
| Ash: | max. %1.80 | |
| Water Absorption: | min. %54 | |
| Stability of Dough: | min. 20 Minutes | |
| Energy: | 125 cm2 (Extensograph) | |
| Organoleptic: | Pleasant odor, typical taste and colour. | |