BAKERY

Used for baking all types of confectionery.
Bakery
BAKERY - WHEAT FLOUR
BAKERY - WHEAT FLOUR
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BAKERY PURPOSE
BAKERY PURPOSE
BAKERY PURPOSE
BAKERY PURPOSE

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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Price-CIF port:

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More offers (packing - 50 kg)

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