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Wheat Flour for "Baklava" and "Borek"

Features:

  • Moisture: (max.) 14.5%
  • Ash: (max.) 0.45%
  • Protein: (min.) 10.5%
  • Wet gluten: (min.) 28%
  • Index: (min.) 90%
  • Sedimentation: (min.) 35%
  • Delayed sedimentation: (min.) 40%
  • Water absorption: (min.) 60%
  • Duration of progress: (min.) 3 minutes
  • Stability: (min.) 8 minutes
  • Resistance: (min.) 600 BU
  • Extending: (min.): 16 cm.
  • Energy: (min.) 90 cm.


 

Usage Purposes:
 

It is high refined.
Since it has high water absorption, the more and more products can be produced.
It is produced a tough and resistive dough which has high elastic guality.
Because it is unfold and  not to be torn easily, it cannot dry and curl during the process.
With its sherbet absorption feature, a crispy product is produced after pouring sherbet.
In addition, standart products can be produced.