Turkey wheat flour

Since 1974 we are one of the major wheat flour producer and exporter companies in Turkey with 2000 MT/day wheat processing capacity. At every stage of production including purchase of wheat, storage, processing and wide distribution a strict quality and service control is conducted Our wheat flour has been exported mainly to South and Eastern Asia, Africa, and C.I.S countries.

Our range of products includes:
Bred flour and pastas flour in 22.5kg, 25kg and 50kg pp/kraft/pp+kraft bags
Biscuit flour and wafer flour in 22.5kg, 25kg and 50kg pp/kraft/pp+kraft bags
Livestock feed flour in 22.5kg, 25kg and 50kg pp bags

Minimum order is 5 containers of 20� (about 110 MT). FOB Ambarli port / Istanbul or C&F deliveries to any port.
SGS or other control can be appointed by our customers before shipment.

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.