Europe bred wheat flour

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 Eriþ 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.