BAGUETTE BREAD

Physical and Chemical Properties

Humidity percentage: max.14,2%
Protein: 12%
Percentage of gluten: min 28%
Sedimentation: min 35
Ach: 0,65%
Water absorption: min 58%
Stability of dough: min 6 minutes
Degree of softening: max. 80 BU
Energy: 90cm2 (Extensograph)

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BARKERY PURPOSE

Physical and Chemical Properties

Humidity percentage: max.14,5%
Protein: 8,5%-10%
Percentage of gluten: min 25%
Sedimentation: min 25
Ach: 0,62%
Water absorption: min 55%
Stability of dough: min 2 minutes
Degree of softening: max. 150 BU
Energy: 60cm2 (Extensograph)

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BAGUETTE BREAD

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Physical and Chemical Properties

Humidity: max.14,2%
Protein: 12%
Gluten: min 28%
Sedimentation: min 35
Ach: 0,65%
Water absorption: min 58%
Stability of dough: 6 min
Softening: max. 80 BU
Energy: 90cm2

BARKERY PURPOSE

BARKERY PURPOSE

Physical and Chemical Properties

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 min
Softening: max. 150 BU
Energy: 60cm2 

CHAPATI

Physical and Chemical Properties

Humidity percentage: max.14,5%
Protein: 12,5%-13%
Percentage of gluten: min 30%
Sedimentation: min 40
Ach: 0,62%
Water absorption: min 60%
Stability of dough: min 6 minutes
Degree of softening: max. 60 BU
Energy: 90cm2 (Extensograph)

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PITTA

Physical and Chemical Properties

Humidity percentage: max.14,5%
Protein: 11%
Percentage of gluten: min 26%
Sedimentation: min 32
Ach: 0,65%
Water absorption: min 57%
Stability of dough: min 5 minutes
Degree of softening: max. 70 BU
Energy: 80cm2 (Extensograph)

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CHAPATI

Chapati

Physical and Chemical Properties

Humidity: max.14,5%
Protein: 12,5%-13%
Gluten: min 30%
Sedimentation: min 40
Ach: 0,62%
Water absorption: min 60%
Stability of dough: 6 min
Softening: max. 60 BU
Energy: 90cm2

PITTA

PITTA

Physical and Chemical Properties

Humidity: max.14,5%
Protein: 11%
Gluten: min 26%
Sedimentation: min 32
Ach: 0,65%
Water absorption: min 57%
Stability of dough: 5 min
Softening: max. 70 BU
Energy: 80cm2 

BISCUIT

Physical and Chemical Properties

Humidity percentage: max.14%
Protein: 8%-9%
Percentage of gluten: min 20%
Sedimentation: min 10
Ach: 0,65%
Water absorption: min 52%
Stability of dough: min 1 minutes
Degree of softening: max. 180 BU
Energy: 20cm2 (Extensograph)

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NOODLE

Physical and Chemical Properties

Humidity percentage: max.14%
Protein: 10%-11%
Percentage of gluten: min 27%
Sedimentation: min 35
Ach: 0,65%
Water absorption: min 58%
Stability of dough: min 4 minutes
Degree of softening: max. 120 BU
Energy: 70cm2 (Extensograph)

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BISCUIT

BISCUIT

Physical and Chemical Properties

Humidity: max.14%
Protein: 8%-9%
Gluten: min 20%
Sedimentation: min 10
Ach: 0,65%
Water absorption: min 52%
Stability of dough: 1 min
Softening: max. 180 BU
Energy: 20cm2

NOODLE

NOODLE

Physical and Chemical Properties

Humidity: max.14%
Protein: 10%-11%
Gluten: min 27%
Sedimentation: min 35
Ach: 0,65%
Water absorption: min 58%
Stability of dough: 4 min
Softening: max. 120 BU
Energy: 70cm2 

BAKLAVA PASTRY

Physical and Chemical Properties

Humidity percentage: max.14%
Protein: 9,5%-10%
Percentage of gluten: min 25%
Sedimentation: min 30
Ach: 0,65%
Water absorption: min 52%
Stability of dough: min 2 minutes
Degree of softening: max. 160 BU
Energy: 50cm2 (Extensograph)

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HAMBURGER BREAD

Physical and Chemical Properties

Humidity percentage: max.14%
Protein: 11%-12%
Percentage of gluten: min 27%
Sedimentation: min 32
Ach: 0,65%
Water absorption: min 58%
Stability of dough: min 4 minutes
Degree of softening: max. 80 BU
Energy: 90cm2 (Extensograph)

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Packaging:1kg2kg

BAKLAVA PASTRY

BAKLAVA PASTRY

Nutritional Facts:
Proteins - 10.3 g*,
Carbohydrates - 70 g*,
Fats - 1.1 g*.
Energy value - 334 kcal*.
*(per 100 g of product)

Packaging:1kg2kg

HAMBURGER BREAD

HAMBURGER BREAD

Nutritional Facts:
Proteins - 10.3 g*,
Carbohydrates - 70 g*,
Fats - 1.1 g*.
Energy value - 334 kcal*.
*(per 100 g of product)

EXTRA

Physical and Chemical Properties

Humidity percentage: max.14,5%
Protein: 11,5%-12%
Percentage of gluten: min 27%
Sedimentation: min 35
Ach: 0,55%
Water absorption: min 58%
Stability of dough: min 6 minutes
Degree of softening: max. 80 BU
Energy: 90cm2 (Extensograph)

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PIZZA

Physical and Chemical Properties

Humidity percentage: max.14,5%
Protein: 12,5%-13%
Percentage of gluten: min 30%
Sedimentation: min 40
Ach: 0,60%
Water absorption: min 60%
Stability of dough: min 12 minutes
Degree of softening: max. 60 BU
Energy: 120cm2 (Extensograph)

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Packaging:1kg2kg

EXTRA

EXTRA QUALITY

Nutritional Facts:
Proteins - 10.3 g*,
Carbohydrates - 70 g*,
Fats - 1.1 g*.
Energy value - 334 kcal*.
*(per 100 g of product)

Packaging:1kg2kg

PIZZA

PIZZA

Nutritional Facts:
Proteins - 10.3 g*,
Carbohydrates - 70 g*,
Fats - 1.1 g*.
Energy value - 334 kcal*.
*(per 100 g of product)

SANDWICH BREAD

Physical and Chemical Properties

Humidity percentage: max.14,5%
Protein: 11%
Percentage of gluten: min 26%
Sedimentation: min 32
Ach: 0,65%
Water absorption: min 57%
Stability of dough: min 4 minutes
Degree of softening: max. 90 BU
Energy: 80cm2 (Extensograph)

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EAST AFRICA SOMALIA

Physical and Chemical Properties

Humidity percentage: max.14,5%
Protein: 11,5%-12%
Percentage of gluten: min 27%
Sedimentation: min 34
Ach: 0,65%
Water absorption: min 58%
Stability of dough: min 6 minutes
Degree of softening: max. 70 BU
Energy: 90cm2 (Extensograph)

More details

Packaging:1kg2kg

SANDWICH BREAD

SANDWICH BREAD

Nutritional Facts:
Proteins - 10.3 g*,
Carbohydrates - 70 g*,
Fats - 1.1 g*.
Energy value - 334 kcal*.
*(per 100 g of product)

Packaging:1kg2kg

EAST AFRICA SOMALIA

EAST AFRICA SOMALIA

Nutritional Facts:
Proteins - 10.3 g*,
Carbohydrates - 70 g*,
Fats - 1.1 g*.
Energy value - 334 kcal*.
*(per 100 g of product)
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WHEAT FLOUR

We are leading exporter / supplier of Wheat Flour, Wheat Flour for making bread, hamburger buns, rusks, pasta, noodles, pizza base, cake, baked goods, cookies, etc. 
Only selected wheat grains of high quality are used for grinding and manufacturing under strict supervision and latest technological standards to produce the finest wheat products.

For keeping the natural taste as well as nutritional values, we strictly accentuate on the modern packaging methods as per international quality standards. 

Usage: for making bread, hamburger buns, rusks, pasta, noodles, pizza base, cake, baked goods, cookies, etc.

More offers (packing - 25 | 50 kg)

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