| ≥1 piece |
|
Moisture |
% 14 max |
|
Gluten |
% 30- 32 min |
|
Ash |
% 0.55 max |
|
protein min. |
% 12 |
|
Energy |
90-100 |
|
Stability |
9-10 |
|
Extensibility |
12-14 |
|
Maximum Resistance of Dough |
400 -450 BU |
|
Taste and Smell |
It has own specific taste and smell |
|
Colour and Apperance |
It has own specific colour and apperance |
|
Additive |
vitamin c |
Usage Areas
It is used by food industry
It is preferred in the production of strong flour products
Structural Properties
It has rich nutritious properties