Flour for Simit-Bagel

Sunar Özlem Special Purpose Flour for Simit/Bagel is used in the production of simit/bagel.

FEATURES
  •   High capacity of holding water and to be able to obtain more final products,
  •   To be able to obtain final products that have homogenous pore structure,
  •   To be able to processed easily during production,
  •   To preserve the pure aroma characteristic of the simit/bagel,
  •   To be able to obtain products that have the thin, crunchy, and crispy structure of simit/bagel,
  •   To be able to preserve the freshness and structure of products,
  •   To be able to produce standard-made final products,
SUGGESTIONS FOR USAGE
  •   The dough should be kneaded effectively with enough water and should be matured for a while.
  •   The dough should not be taken rigid.
  •   There should not be air circulation in the manufacturing plant. 
STORAGE CONDITIONS

It should be stored over wooden pallets in cool, airy, and dry areas.

PACKAGING OPTIONS

Offered to the market in 50 kg Polypropylene sacks.

TECHNICAL FEATURES
  •   Humidity: 14.5 (Max)
  •   Gluten: 27 (Min)
  •   Protein: 10.5 (Min)
  •   Ash (at K.M.) 0.7-0.8 (Max)
  •   Sedimentation: 20 ml. (Min)
  •   Delayed Sedimentation: 20 ml. (Min)
  •   Falling Number (F.N.) : 250 sec. (Min)