Родительская категория: Продукты Категория: Мука

Physical and Chemical Properties of Turkey Wheat Flour for Bread

Type 1/550
Humidity percentage, (as weight) : max. 14.5%
Protein, (as weight) : 12.50% - 13.00% ( factor, 5.7)
Percentage of gluten , (as weight) :  min 29%
Sedimentation (Swelling) (ml) : min 32
Water absorption ( ABS) :    min 60%
Stability of dough :     min 8 minutes
Degree of softening :Max. 70 BU
Energy :  230 x 10-4 joule
Taste and smell: In particular taste and smell
Color and appearance : In inherent color and appearance.

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