Easy to work - easy to earn!
WHEAT FLOUR
Used for baking all types of bread and lavash, as well as for all types of confectionery.
Quality:
| Humidity: | max.14,5% | Protein: | 8,5%-10% |
| Gluten: | min. 25% | Sedimentation: | min 25 |
| Ach: | 0,62% | Water absorption: | min 55% |
| Stability of dough: | 2 minutes | Softening: | max. 150 BU |
Quality:
| Humidity: | max.14%,5 |
| Protein: | 8,5%-10% |
| Gluten: | min. 25% |
| Sedimentation: | min 25 |
| Ach: | 0,62% |
| Water absorption: | min 55% |
| Stability of dough: | 2 minutes |
| Softening: | max. 150 BU |
| Energy: | 60cm2 |
Product details:
- Produces more bread than from other flour.
- The pores of the bread are formed as a thin-walled smooth structure.
- The crust of bread does not tear or crack.
- Does not solidify when mixed and crease easily.
- The dough easily takes shape and the bread becomes bulky
- The cut on the bread opens up perfectly.
- Long expiration date of the end-product.
- Depending on the type of flour, the dough turns out strong.
Packaging:
 |
1 kg | 2 kg Retail ready packaging Shipped in 40' conteiners by sea |
 |
25 kg | 50 kg Bulk packaging Shipped in 20' conteiners by sea holding approximately 24MT |
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EASY TO WORK - EASY TO EARN!
B12-540, Academic Zone01-Business Center 5, RAKEZ Business Zone- FZ, RAK, United Arab Emirates