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Moisture:14%
Wet Gluten 27% min
Ash:0,65% max
Protein:11% min
Chemical and Physical Properties
Moisture |
14 % max |
Wet Gluten |
27 % min |
Ash |
0.65 % max |
Protein |
11 % min (Nx5.7 on dry basis) |
G.index |
80-90 |
Falling Number (F.N) |
300-400 |
Taste and Smell |
with a specific taste and smell |
Colour and Apperance |
white, 200 micron |
Packaging |
20, 25, 50 kg PP sack or 20, 25 kg paper bag |
Usage Areas
Used for producing every kind of bread, cakes, Cookies and homemade applications.
Structural Properties
Thin porous and homogeneous structure
Late randicity
Dough easily kneaded
Desired colour quality
Opening knife easily
Excellent dough elasticity
More products
Type: All-Purpose Flour | Made From: Wheat | Place of Origin: Turkey |
Brand Name: TURUN | Specialty: White Flour |