Professional Flour for Phyllo

Sunar Özlem Professional Pastry Flour is used in the handmade and machine production of phyllo.

High capacity of holding water and to be able to obtain more final products,
To be able to obtain a more homogenous dough while kneading,
To be able to rolling and not tearing easily,
To be able to rolling without getting dry,
Not hemming and bubbling while the phyllo is baking,
Not leaving water after baking,
To ensure durability in the machine pastries
Not to stick on each other when stacked
To be able to bake uniformly in the phyllo
Not falling apart and tearing when run through water
Of preserving its freshness for a long time when the appropriate conditions are ensured
To be able to obtain standard-made final product

Water should be provided to the dough in the needed ratio.
The dough should be matured sufficiently for a better rolling of the phyllo.
The rigidity of the dough should calibrated in accordance with rolling pin or machine rolling.
There should not be air circulation in the manufacturing plant.

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