Sunar Özlem Professional Sun-1 Flour is used in the production of all kinds of cakes and pastries,
FEATURES
- High capacity of holding water and to be able to obtain more final products,
- To be able to obtain a more homogenous dough while kneading
- To be able to process easily while kneading and production,
- To be able to obtain products that have homogenous pore structure,
- To be able to resistant during the dough maturing phase,
- Not hemming while baking,
- To be able to have homogenous structure and fluffiness in cakes,
- To be able get desired shape and crispiness in biscuits,
- To be able to preserve glaze and appealing pastries for a long time,
- To procure products that have a thin and shiny crust,
- Of being able to preserve its freshness if held under appropriate conditions,
- Of being able to procure standard-made goods,
TECHNICAL FEATURES
- Humidity: 14,5 (Max)
- Gluten: 29 (Min)
- Protein: 11 (Min)
- Ash (at K,M,) 0,55 (Max)
- Sedimentation: 35 ml, (Min)
- Delayed Sedimentation: 39 ml, (Min)
- Falling Number (F,N,) : 300 sec, (Min)
PACKAGING OPTIONS
Offered to the market in 50 kg fabric sacks, 50 kg polypropylene sacks, and 25 kg Kraft bags,
SUGGESTIONS FOR USE
- 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,
- Preservatives (oil, milk, milk powder, egg, etc,) should be provided in appropriate proportions while preparing Cake and Pastry dough,
- 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,
