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)
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)
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)
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)
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)
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)
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)
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)
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)
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)
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)
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)