It is used in the production of hamburgers, toast and sandwich bread.
Thanks to the high water removal rate, more products are obtained.
The dough is strong but has high elasticity.
No edge during cooking.
The dough is resistant during kneading and fermentation.
Standard product with desired properties is obtained.
Protein Min 12%
Ash Max 0.55%
Humidity Max 14.5%
Age Gluten Min 30%
Packing Type 50 kg