Dessert Flour
- It is recommended to be used in making all kinds of syrup desserts
| Ash | : | %1,0 Max. |
| Protein | : | %13 Min. |
| Moisture | : | %14,5 Max. |
Bagel Flour
- It is recommended to be used in making all kinds of bagels
| Ash | : | %0,65 Max. |
| Protein | : | %11,5 Min. |
| Moisture | : | %14,5 Max. |
Kadayıf Flour
- It is recommended to be used in making all kinds of kadayıf
| Ash | : | %1,00 Max. |
| Protein | : | %7 Min. |
| Moisture | : | %14,5 Max. |
Phyllo Flour
- It is recommended to be used in the production of machine and hand rolled phyllo doug
| Ash | : | %0,55 Max. |
| Protein | : | %13 Min. |
| Moisture | : | %14,5 Max. |
Sugar and Butter Bread Flour
- It is recommended to be used in making sugar and butter bread in all oven types
| Ash | : | %0,55 Max. |
| Protein | : | %13 Min. |
| Moisture | : | %14,5 Max. |
Croissant Flour
- It is recommended to be used in making all types of croissant
| Ash | : | %0,55 Max. |
| Protein | : | %13 Min. |
| Moisture | : | %14,5 Max. |
Croissant Flour
- It is recommended to be used in making all types of croissants
| Ash | : | %0,55 Max. |
| Protein | : | %13 Min. |
| Moisture | : | %14,5 Max. |
Sugar and Butter Bread Flour
- It is recommended to be used in making sugar and butter bread in all oven types
| Ash | : | %0,55 Max. |
| Protein | : | %13 Min. |
| Moisture | : | %14,5 Max. |
Chip Flour
- It is recommended to be used in chips, crackers and similar products.
| Ash | : | %1,0 Max. |
| Protein | : | %10,5 Min. |
| Moisture | : | %14,5 Max. |
Hard Flour for Cracker and Biscuit
- It is recommended to be used in making all kinds of crackers, biscuits and similar products
| Ash | : | %0,65 Max. |
| Protein | : | %11 Min. |
| Moisture | : | %14,5 Max. |
Soft Flour for Biscuit
- It is recommended to be used in making all kinds of biscuits and similar products
| Ash | : | %0,55 Max. |
| Protein | : | %10 Min. |
| Moisture | : | %14,5 Max. |
Roll Bread Flour
- Yields high volume products.
- It has a thin and shiny crust appearance.
- The bread has a homogeneous structure.
| Type: Special Purpose Wheat Flour | ||
| Ash | : | %0,65 Max. |
| Protein | : | %10,5 Min. |
| Moisture | : | %14,5 Max. |
| Package Options | ||
| 50 kg polypropylene sacks. |