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 Eriώ 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. | 
