Sunar Özlem Professional Flour for multi-purpose is used in making puff pastry dough, noodles, Turkish type ravioli, all kinds of cakes and pastry products,
FEATURES
- High capacity of holding water and to be able to obtain more final products,
- To be able to obtain products that has homogenous have pore structure,
- To be able to resistant during the dough maturing phase,
- To obtain products that have a thin and glazing crust,
- To be able to preserve its freshness if held under appropriate conditions,
- To be able to obtain final product,
TECHNICAL FEATURES
- Humidity: 14,5 (Max)
- Gluten: 29 (Min)
- Protein: 10,5 (Min)
- Ash (at K,M,) 0,60 (Max)
- Sedimentation: 30 ml, (Min)
- Delayed Sedimentation: 30 ml, (Min)
- Falling Number (F,N,) : 250 sec, (Min)
PACKAGING OPTIONS
Offered to the market in 50 kg fabric sacks and 25 kg Kraft bags,
SUGGESTIONS FOR USE
- The dough should not be taken rigid,
- Water should be provided to the dough in the needed ratio,
- The dough should be kneaded effectively and well and should be matured for a while,
- There should not be air circulation in the manufacturing plant,
PRESERVATION CONDITIONS
It should be stored over wooden pallets in cool, airy, and dry areas,
