Humidity: | max.14,5% | Protein: | 12,5%-13% |
Gluten: | min. 30% | Sedimentation: | min 40 |
Ach: | 0,60% | Water absorption: | min 60% |
Stability of dough: | 12 minutes | Softening: | max. 60 BU |
Humidity: | max.14,5% |
Protein: | 12,5%-13% |
Gluten: | min. 30% |
Sedimentation: | min 40 |
Ach: | 0,60% |
Water absorption: | min 60% |
Stability of dough: | 12 minutes |
Softening: | max. 60 BU |
Energy: | 120cm2 |