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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.
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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.
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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.
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Cake-Pastry Flour

  • It is recommended to be used in making all kinds of cakes pies, homemade baklava, desserts and other luxurious pasteries
Ash : %0,55 Max.
Protein : %11 Min.
Moisture : %14,5 Max.
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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.
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