TECHNICAL SPECIFICATIONS

• Moisture (%): 14.5 Max

• Protein (%): 10.5 Min

• Ash (%): 0.70 Min – 0.80 Max

PRODUCT INFORMATION

Suitable for all types of bread-making and the production of a wide range of bakery products.

STRUCTURAL CHARACTERISTICS

• Provides higher bread yield compared to other flour types.

• Produces a uniform crumb structure with fine-walled pores.

• Prevents tearing and cracking of the bread crust.

• Does not become stiff during kneading and is easy to knead.

• Offers excellent dough machinability and shaping properties, resulting in high-volume bread.

• Ensures excellent scoring and blade opening during baking.

• Helps bread stay fresh for longer.

• Delivers strong dough performance, depending on flour quality.