1) Type 55 Flour For Breads
The properties of this flour:
� Humidity : 14.5 % max.
� Gluten : 28 % min.
� Sedimentation : 35 % min.
� Water Absorption : 63 % min.
� Sedimentation Number : 330 max.
� Protein : 11 % min.
� Elasticity : 140 mm min.
� Dough Extension Resistance: 650 pu min.
Excellent
shaping, high water absorption. High elasticity and extension. Thin shell, homogenous pore structure; whiteness of the inner
Bread, late staling
2)- Type 650 Flour For Breads (Quality
A)
The properties of this flour:
� Humidity : 14.5 % max.
� Gluten : 28 % min.
� Sedimentation : 35 % min.
� Water Absorption : 65 % min.
� Sedimentation Number : 330 max.
� Protein : 10.5 - 11 % min.
� Elasticity : 140 mm min.
� Dough Extension Resistance: 600 pu min.
3)Type 650 Flour For Breads (Quality B)
The properties of this flour:
� Humidity
: 14.5 % max.
� Gluten
: 27 % min.
� Sedimentation
: 30 % min.
� Water
Absorption : 65 % min.
� Sedimentation
Number : 350 max.
� Protein
: 10.5 % min.
� Elasticity
: 130 mm min.
� Dough
Extension Resistance: 550 pu min.
4) Type 850 Eri� Flour For Breads
The properties of this flour:
� Humidity : 14.5 % max.
� Gluten : 25 % min.
� Sedimentation : 22 % min.
� Water Absorption : 65 % min.
� Sedimentation Number : 350 max.
� Protein : 8.5 % min.
� Elasticity : 100 mm min.
� Dough Extension Resistance: 350 pu min.
Other flours
1) Flour for Deserts - Pies - Pizzas
The
properties of this flour:
� Humidity : 14.5 % max.
� Gluten : 28 % min.
� Sedimentation : 35 % min.
� Water Absorption : 65 % min.
� Sedimentation Number : 320 max.
� Protein : 12 % min.
� Elasticity : 150 mm min.
� Dough Extension Resistance: 650 pu min.
This
flour is excellent for high water absorption, high productivity, easy to
process, excellent elasticity and easy to roll out, rip-proof.
2)Flour for Thin Sheet of Dough
The properties of this flour:
� Humidity
: 14.5 % max.
� Gluten : 28 % min.
� Sedimentation : 35 % min.
� Water Absorption : 63 % min.
� Sedimentation Number : 320 max.
� Protein : 12 % min.
� Elasticity : 150 mm min.
� Dough Extension Resistance: 500 pu min.
High
water absorption, high productivity, easy to process. Excellent elasticity and extension. Easy to roll out, rip-proof
3) Flour for Pita Bread
The properties of this flour:
� Humidity : 14.5 % max.
� Gluten : 27 % min.
� Sedimentation : 28 % min.
� Water Absorption : 63 % min.
� Sedimentation Number : 320 max.
� Protein : 10.5 % min.
� Elasticity : 150 mm min.
� Dough Extension Resistance: 450 pu min.
High
water absorption, high productivity of pita bread, easy to process. Excellent elasticity and extension. |
