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| Contents: | -- | |
|---|---|---|
| Areas of Use: | It is used in making wafers. | |
| Structural Features: | Moisture: | max. %14,5 |
| Protein: | min. %9.0 | |
| Gluten: | min. %24 | |
| Sedimentation: | min. %20 | |
| Ash: | max. %0,65 | |
| Water Absorption: | min. %50 | |
| Stability of Dough: | min 1.5 Dakika | |
| Energy: | 15 cm2 (Extensograph) | |
| Organoleptic: | The product has a unique taste and smell. | |