It is specially prepared for the production of black oven and Trabzon bread.
Used in bread making.
Pore structure provides homogeneous and thin crust
Thanks to high water removal, the highest yield is obtained.
No tearing and cracking in the shell.
The dough is strong but easy to process.
Trabzon bread has a unique color image and a large volume of bread.
The product maintains its freshness under suitable conditions for a long time.
Protein Min 11.5%
Ash Max 0,65%
Humidity Max 14.5%
Age Gluten Min 30.0%
Water Lifting Min 60.5%
Stability Min 8 min
Elasticity Min 160 mm
Max Resistance Min 540 BU
Packing Type 50 kg