Gelincik Flour for Tandouri Bread

Sunar Özlem Poppy Tandouri Flour is used in the making of all kinds of village breads, tandouri breads, and sheet breads.

FEATURES
  •   High capacity of holding water and to be able to obtain more final products,
  •   To be able to  processed easily,
  •   To be able to give feeling of fullness thanks to high fiber content and being dietic,
  •   To be able to give feeling of fullness thanks to have a regulatory effect on the digestive system,
  •   To be able to produce tasty products with a characteristic aroma,
  •   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 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. 
STORAGE CONDITIONS

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

PACKAGING OPTIONS

Offered to the market in 10-25-50 kg Polypropylene sacks

TECHNICAL FEATURES
  •   Humidity: 14.5 (Max)
  •   Gluten: 23 (Min)
  •   Protein: 7 (Min)
  •   Ash (at K.M.) 1.75 (Max)
  •   Sedimentation: 25 ml. (Min)
  •   Delayed Sedimentation: 25 ml. (Min)
  •   Falling Number (F.N.) : 250 sec. (Min)