Humidity (%) : 14.5 maximum
Protein (%) : 10.5 minimum
Ash (%) : 0.65 maximum
It is suitable for making all kinds of baked products, especially cake, pastry, dough and bread types.
1-It provides more product possibilities compared to other flours.
2-Provides an easy-to-roll dough.
3-Provides strong dough.
4-Provides proper distribution of pores in the inner structure of the dough.
5-Presents products that maintain their freshness and softness for a long time when stored in appropriate conditions.
6-Provides superior swelling in all kinds of products.
7-The dough is easy to knead and does not harden during kneading.
8-It does not form crust during cooking.
Energy and Nutritional Ingredients for 100 g for 100 g RA*
Energy (kJ / kcal) : 1443/340 17 %
Fat(g) : 1 1 %
Saturated Fat (g) : 0.26 1 %
Carbohydrates (g) : 70.9 27 %
Sugars (g) : 2.3 3 %
Protein (g) : 10.2 20 %
Fibre (g) : 3.4 14 %
Salt (g) : 0.0071 0 %
Values indicate an average adult's reference intake level. (8400 kj /2000 kcal)