Kardelen Multi-Purpose Flour

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,
•   Of being able to acquire well-swollen, high volume products,
•   To be able to obtain products that have a thin, shiny crusted structure,
•   To provide aroma and taste to products,
•   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.
•   The temperature of the dough should be between 22-24 degrees.
•   The dough should be subjected to fermentation at about 35 degrees.
•   There should not be air circulation in the manufacturing plant. 

STORAGE CONDITIONS

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

PACKAGING OPTIONS

Offered to the market in 25-50 kg polypropylene sacks, and 25 kg Kraft bags.

TECHNICAL FEATURES

•   Humidity: 14.5 (Max)
•   Gluten: 27 (Min)
•   Protein: 10 (Min)
•   Ash (at K.M.) 0.65 (Max)
•   Sedimentation: 30 ml. (Min)
•   Delayed Sedimentation: 30 ml. (Min)
•   Falling Number (F.N.) : 250 sec. (Min)