| ≥1 piece |
Best Quality flour.html" target='_blank'> Wheat Flour from Bosnia.
| T-1100 | T-850 | T-710 | T-500 | T-400 | ||
| Moisture | % | 13.08 | 14.81 | 14.22 | 14.27 | 13.88 |
| Ash | % s.m. | 1.03 | 0.80 | 0.74 | 0.45 | 0.38 |
| Protein | % s.m. | 12.59 | 12.28 | 12.25 | 11.89 | 10.66 |
| Acidity | SH | 2.40 | 2.40 | 2.20 | 1.80 | 1.80 |
| Falling Number | sec. | 326.00 | 341.00 | 349.00 | 324.00 | 368.00 |
| Wet Gluten | % | 31.30 | 27.20 | 31.30 | 28.40 | 27.90 |
| Dry Gluten | % | 9.90 | 8.60 | 10.20 | 8.90 | 9.20 |
| Gluten Index | % | 89.00 | 86.00 | 46.00 | 66.00 | 49.00 |
| Water Absorption | % | 63.40 | 61.10 | 61.50 | 58.30 | 59.40 |
| Stability | min. | 2.00 | 3.00 | 3.00 | 2.50 | 1.00 |
| Softening | FJ | 80.00 | 75.00 | 90.00 | 60.00 | 30.00 |
| Energy | cm 2 | 46.30 | 58.80 | 35.20 | 89.60 | 71.30 |
| Type: |
All-Purpose Flour
|
Made From: |
Wheat
|
Max. Moisture (%): |
14.5
|
| Weight (kg): |
50 kg
|
Place of Origin: |
Bosnia and Herzegovina
|
Packaging: |
Bag
|
| Moisture: |
Max. 14.5
|
Ash: |
Max. 0.75
|
Protein: |
Min. 10.5
|
| Acidity: |
0.07%
|
Falling Number: |
Min. 250 Max. 370
|
Wet Gluten: |
Min. 27 - Max. 31
|
| Dry Gluten: |
Min.8.6 - Max.10.7
|
Energy: |
Min. 35 - Max. 90
|
Water Absorption: |
Min. 58%
|
| Normal Sedimentation: |
Min. 30
|