| ≥1 piece |
?CHARACTERISTICS
MAX 14.5 % ASH
MAX 0.65 % PROTEIN (ON DRY MATTER BASIS)
MIN 10.5 % WET GLUTEN
MIN 28 % INDEX
MIN 98 DELAYED INDEX
MIN 90 SEDIMENTATION
MIN 35 DELAYED SEDIMENTATION
MIN 40 ???BRABENDER FARINOGRAPH VALUES
MIN 58 %
MIN 3 MINUTES
MIN 5 MINUTES
???BRABENDER EXTENSOGRAPH VALUES
MIN 260 BU
MIN 15 CM ?
??? USED FOR
?
????USAGE CHARACTERISTICS
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? | Strong dough, easy process and shaping |
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? | Keeps its shape for long after kneading |
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? | Does not get dry after it is cooked |
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? | It gets good coloring |