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Yellow Flour

  • It is recommended to use yellow flour produced from durum wheat for making bread, pasta and all kinds of boutique pastry products
 
Ash : %0,75 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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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.
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Toast Bread Flour

  • It is recommended to be used in making toast bread
Ash : %0,55 Max.
Protein : %12 Min.
Moisture : %14,5 Max.
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Lebanese and Syrian Bread Flour

  • It is recommended to be used in making all kinds of Syrian and Lebanese bread.
 
Ash : %0,65 Max.
Protein : %10 Min.
Moisture : %14,5 Max.
Package Options
50 kg polypropylene sacks.
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Mother Hand Package Group

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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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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.
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Tandori Flour

  • It is recommended to be used in making all kinds of tandoori bread
Ash : %1,1 Max.
Protein : %11 Min.
Moisture : %14,5 Max.
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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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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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Whole Wheat Flour

  • It is recommended to use unrefined whole wheat flour for making all kinds of bread, pastries, cakes and similar products
 
Ash : %1,2 Max.
Protein : %11 Min.
Moisture : %14,5 Max.
Package Options
In 25 kg and 5 kg polypropylene sacks.
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