| ≥1 piece |
Moisture: 14 % max
Wet Gluten: 25-27 %
Ash: 0.60-0.65 %
Protein: 10-11 % min
Chemical and Physical Properties
| Moisture | 14 % max |
| Wet Gluten | 25-27 % |
| Ash | 0.60-0.65 % |
| Protein | 10-11 % (Nx5.7 on dry basis) |
| G.index | 50-60 |
| Falling Number (F.N) | 250-350 |
| Colour and Apperance | white, 200 micron |
| Packaging | 20, 25, 50 kg PP sack or 20, 25 kg paper bag |
Usage Areas
Used for all types of noodle by the food industry.
Structural Properties
Rich nutritious properties
Excellent dough elasticity and volume
Dough easily kneaded
More products
| Type: Noodle Flour | Made From: Wheat | Place of Origin: Turkey |
| Brand Name: TURUN | Specialty: White Flour |