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For making Pita, Lavash (Thin Bread), Bread for Kebab, Lahmacun, Large Thin Float Bread and Turkish Pancake,
Wheat flour For Pita, Lavash And Tandoori
Is a kind of flour which is used;
- For making Pita, Lavash (Thin Bread), Bread for Kebab, Lahmacun, Large Thin Float Bread and Turkish Pancake,
- Because of its strong and flexible structure, it can be rolled out without being torn and its elongation ability is high,
- It is not torn as the dough is rolled or shaped,
- It preserves its freshness and softness for long after being baked,
- It has got a characteristic FLAVOR and taste, also can preserve the softness of bread.
Net weight/Packing 25 kg and 50 kg /PP
Protein min % 10,0
Gluten min % 28,0 ( wet gluten )
Moisture max % 14,5
Ash max % 0,85
BRIGHT FUTURE ENTERPRISE is an Agricultural Fruit and Food Company. It was created since 1994. We have been market distributors in both Fruit and Vegetables exports from the Republic of South Africa. We are one of the leading food and fruit exporter in South Africa. We have been in business since October 1994, having a very clean shit and record over the past 25 years of operation. We deal in the Following *Agro food products: Corn (White and Yellow) Kidney Beans, Maize Meal, Wheat flour, Refined Soybean and Sunflower oil, White Refined Sugar, Fresh potatoes, Lentils etc OUR PRODUCTS It has been in our best interest to satisfy our customers both home and abroad. This has effect our packaging sector to increase its efficiency leading to high sales over the the past years. Due to our unique harvesting and packaging, we have enjoyed a good relationship with our clients leading to confident exportation in our export department. Why Choose Us It has been our years of experience that has put us as one of the efficient in the public. With the past experience we have, we are capable to put clients and goods together to achieve good results. Come and be part of efficiency. we are proud of our 25 years of experience in the agricultural sector. Benefit from our organize transactions.
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