| ≥1 piece |
We are the Manufacturer and Exporter Company for all type of Wheat Flour
TYPE 550 wheat flour
| Dampness % (as weight) | : 14.5 Max |
| Protein % (as weight) | : 13.00 - 13.50 |
| Damp Essence % (gluten)(as weight) | : 32 Min |
| Sedimentation (ml) | : 35 Min |
| Absorption (as weight) | : % 60 Min |
| Stability of dough | : 10 m Min |
| Degree of softening | : 50 BU. Max |
| Extendibility | : 170 mm. Min |
| Extending Resistance of Dough | : 650 BU. Min |
| Taste and Smell | : Peculiar taste and smell |
| Color and Appearance | : Peculiar color and appearance |
TYPE 650 WHEAT FLOUR
| Dampness % (as weight) | : 14.5 Max |
| Protein % (as weight) | : 12.00 - 12.50 |
| Damp Essence % (gluten)(as weight) | : 28 Min |
| Sedimentation (ml) | : 30 Min |
| Absorption (as weight) | : % 62 Min |
| Stability of dough | : 7 m Min |
| Degree of softening | : 80 BU. Max |
| Extendibility | : 150 mm. Min |
| Extending Resistance of Dough | : 280 BU. Min |
| Taste and Smell | : Peculiar taste and smell |
| Color and Appearance | : Peculiar color and appearance |
TYPE 850 WHEAT FLOUR
| Dampness % (as weight) | : | 14.5 Max |
| Protein % (as weight) | : | 13.00-13.50 |
| Damp Essence % (gluten)(as weight) | : | 28 Min. |
| Sedimentation (ml) | : | 28 Min. |
| Absorption (as weight) | : | %63 Min. |
| Stability of dough | : | 6m Min. |
| Degree of softening | : | 110 BU Max. |
| Extendibility | : | 150 mm. Min. |
| Extending Resistance of Dough | : | 250 BU Min. |
| Taste and Smell | : | Peculiar taste and smell |
| Color and Appearance | : | Peculiar color and appearance |
| Type: All-Purpose Flour | Made From: Wheat | Certification: Other |
| Weight (kg): 50 | Place of Origin: Turkey | Brand Name: ATAMER UN |