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| Contents: | All Purpose Wheat Flour | |
|---|---|---|
| Areas of Use: | It is used in making tandoori bread. | |
| Structural Features: | Moisture: | max. %14.5 |
| Protein: | min. %12.5 | |
| Gluten: | min. %28 | |
| Sedimentation: | min. 28 | |
| Ash: | max. %1.20 | |
| Water Absorption: | min. %58 | |
| Stability of Dough: | min. 2 Minutes | |
| Energy: | 70 cm2 (Extensograph) | |
| Organoleptic: | The product has a unique taste and smell. | |