BAKLAVA

It used in the preparation of deluxe bakery products, confectionery, cakes, baklava.
Baklava
BAKLAVA - WHEAT FLOUR
1kg - WHEAT FLOUR
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BAKLAVA PASTRY
BAGUETTE
BAUGETTE
BAGUETTE

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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