BAKLAVA
It used in the preparation of deluxe bakery products, confectionery, cakes, baklava.
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Quality:
| Humidity: | max.14% | Protein: | 9,5%-10% |
| Gluten: | min. 25% | Sedimentation: | min 30 |
| Ach: | 0,65% | Water absorption: | min 52% |
| Stability of dough: | 2 minutes | Softening: | max. 160 BU |
Quality:
| Humidity: | max.14% |
| Protein: | 9,5%-10% |
| Gluten: | min. 25% |
| Sedimentation: | min 30 |
| Ach: | 0,65% |
| Water absorption: | min 52% |
| Stability of dough: | 2 minutes |
| Softening: | max. 160 BU |
| Energy: | 50cm2 |
Product details:
- Gives better indicators to the product than other flour.
- Provides easy dough opening.
- Provides strong dough.
- Provides an even distribution of pores in the inner structure of the dough.
- When stored under proper conditions, food retains its freshness and softness for a long time.
- Provides excellent swelling of all types of products.
- The dough kneads easily and does not harden.
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Price-CIF port:
More offers (packing - 50 kg)
EASY TO WORK - EASY TO EARN!
B12-540, Academic Zone01-Business Center 5, RAKEZ Business Zone- FZ, RAK, United Arab Emirates