| ≥1 piece |
High-Gluten wheat flour. It is used for making every kind of Yufka and Milfoy dough.
More product is obtained owing to its characteristic absorbtion. Stable dough is obtained with elasticity. It doesn't form a crust while baking. It doesn't leave leave water after yufka is cooked and has a characteristic of high absorbtion.
| Type: High Gluten Flour | Made From: Wheat | Certification: HACCP, ISO |
| Max. Moisture (%): 14 | Place of Origin: Turkey | Brand Name: Thrace Flour |
| Model Number: Idealim Type 550 | Protein: min 13 % | Ash content: max 0.55 % |
| Wet Gluten: min 32 % | Water absobtion: min 63 % |