Moisture content max 14.5 %
Ash max 0.55 %
Protein (on dry matter basis) min 12 %
Wet gluten min 31 %
Index min 98
Delayed index min 98
Sedimentation min 50
Delayed sedimentation min 60
BRABENDER FARINOGRAPH VALUES
Water absorption min 60 %
Development time min 6.5 minutes
Stability min 14 minutes
BRABENDER EXTENSOGRAPH VALUES
Max resistance to extension(135 minutes)min 850 bu
extensibility(135 minutes) min 16 cm
USED FOR
We produce "Acelya" especially for pie, pastry, cake and baklava (finely layered pastry filled with nuts and steeped in with sherbet: sugary water)
USAGE CHARACTERISTICS
Strong and easy to process dough,Easy to make thin layers of dough that does not rip,While cooking, it gets good coloring and taste,Standard flour and consequently standard quality
PAYMENT&SHIPPINGTERMS :
SUPPLYABILITY
100000 Metric Ton/Metric Tons per year
PLACE OF ORIGIN
Turkey
PRICE
€-$
PAYMENTTERMS
Cash orL/C,
PORT
Any Port in Turkey
WEIGHT/CONVEYANCE
20'loading:19tons
40' HR loading:24tons
PACKAGING DETAILS
10kg -12kg-20kg/ in carton,50 kg mesh bags
Or according your requirements
DELIVERY TIME
With 10days after we confirmed the sales contra