BAGUETTE

It is used for baking baguettes and other bakery products.
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BAUGETTE
BAGUETTE
BAUGETTE
BAGUETTE

Quality:

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

Quality:

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

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.
  • Perfect cuts on bread.
  • Long expiration date.
  • The dough turns out to be strong and elastic.

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

Price-CIF port:

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More offers (packing - 50 kg)

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