| ≥1 piece |
Moisture: 14% max.
Wet gluten: 32 % min
Ash: 0.55 % max.
Protein: 11.5-13 %
Chemical and Physical Properties
| Moisture | 14 % max |
| Wet Gluten | 32 % |
| Ash | 0.55 % max |
| Protein | 11.5-13 % (Nx5.7 on dry basis) |
| G.index | 80-90 |
| Zeleny 1 | 34-35 |
| Zeleny 2 (Delayed Zeleny) | 45-50 |
| Falling Number (F.N) | 350-400 |
| Water Absorption | 59-61 % |
| Energy | 90-100 |
| Stability | 9-10 |
| Elasticity | 150-160 mm |
| Maximum Resistance of Dough | 400-450 BU |
| Taste and Smell | with a specific taste and smell |
| Colour and Apperance | white, 200 micron |
| Packaging | 20, 25, 50 kg PP sack or 20, 25 kg paper bag |
Usage Areas
Used for producing every kind of bread, noodle, pastries.
Structural Properties
Thin porous and homogeneous structure
Late randicity
Dough easily kneaded
Desired colour quality
Opening knife easily
Excellent dough elasticity
More products
| Type: High Gluten Flour | Made From: Wheat | Place of Origin: Turkey |
| Brand Name: TURUN | Specialty: White Flour |