Professional Flour For Multi-Purpose

Sunar Özlem Professional Flour for multi-purpose is used in making puff pastry dough, noodles, Turkish type ravioli, all kinds of cakes and pastry products.

FEATURES
  •   High capacity of holding water and to be able to obtain more final products,
  •   To be able to obtain products that has homogenous have pore structure,
  •   To be able to resistant during the dough maturing phase,
  •   To obtain products that have a thin and glazing crust,
  •   To be able to preserve its freshness if held under appropriate conditions,
  •   To be able to obtain final product,
SUGGESTIONS FOR USE
  •   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.
  •   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.

PACKAGING OPTIONS

Offered to the market in 50 kg fabric sacks and 25 kg Kraft bags.

TECHNICAL FEATURES
  •   Humidity: 14.5 (Max)
  •   Gluten: 29 (Min)
  •   Protein: 10.5 (Min)
  •   Ash (at K.M.) 0.60 (Max)
  •   Sedimentation: 30 ml. (Min)
  •   Delayed Sedimentation: 30 ml. (Min)
  •   Falling Number (F.N.) : 250 sec. (Min)