GENERAL FEATURES

  • Gives dessert the desired color and there is no color fading.
  • It has high frying and sherbet absorbing feature.
  • There is no softening and collapse of the dessert over time.
  • Allergy Warning:Contains gluten.

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Baklava Flour

  • It can be used alone or blended with baklava flours.
  • Is suitable for machine and hand rolled baklava production.
  • It is kneaded easily and does not tear.
  • No drying and sticking during kneading.
  • Colours well.
  • It absorbs oil and sherbet well.
  • Does not give floury flavour.
  • It has a brittle (crisp) structure that disperses in the mouth.
  • It protects its brightness, freshness and crispness (brittle) for a long time.
  • Does not sink in time.
Type: Special Purpose Wheat Flour
Ash : %0,60 Max.
Protein : %11 Min.
Moisture : %14,5 Max.
Package Options
 50 kg polypropylene sacks.
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Dessert Flour

  • It is recommended to be used in Tulumba, halka, lokma and similar desserts.
  • It has a bright colour structure.
  • It holds sherbet well and does not soften.
  • It forms easily and does not harden.
  • No drying and sinking after cooking.
Type: Special Purpose Wheat Flour
Ash : %0,65 Max.
Protein : %11 Min.
Moisture : %14,5 Max.
Package Options
50 kg polypropylene sacks.
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Kadayıf Flour

  • Easily workable dough is obtained in the desired consistency.
  • Dough does not swell and rise.
  • Dough does not clump.
  • Thin and bright product is obtained.
  • It does not break and dry after baking.
Type: Special Purpose Wheat Flour
Ash : %1,00 Max.
Protein : %7 Min.
Moisture : %14,5 Max.
Package Options
50 kg polypropylene sacks.