Easy to work - easy to earn!
WHEAT FLOUR
Used in the production of all types of bread and sandwiches as well as all bakery products.
Quality:
| Humidity: | max.14,5% | Protein: | 11% |
| Gluten: | min. 26% | Sedimentation: | min 32 |
| Ach: | 0,65% | Water absorption: | min 57% |
| Stability of dough: | 4 minutes | Softening: | max. 90 BU |
Quality:
| Humidity: | max.14,5% |
| Protein: | 11% |
| Gluten: | min. 26% |
| Sedimentation: | min 32 |
| Ach: | 0,65% |
| Water absorption: | min 57% |
| Stability of dough: | 4 minutes |
| Softening: | max. 90 BU |
| Energy: | 80cm2 |
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.
- Bread stores longer.
- You can make an elastic dough.
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