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Products /OSMANLI UN
Tandoori
FEATURES
% Humidity proportion : 14.5 Max
% Cinder proportion (K.M.) : 1.50 Max
% Protein : 14.0 Min
% Wet Gluten : 30.0 Min
Index : 75 Min
Sedimentation : 30 Min
Delayed Sedimentation : 30 Min
ALVEOGRAPH AMOUNTS
Energy ( Fb ) : 150 10E-4J Min
Resistance( T ) : 50 mmH20 Min
Elongation( A ) : 100 mm Min
Water absorption( HYDHA ) : 54 %   Min
USING AREAS
It can be used for all types of tandoori bread production
USING CHARACTERISTICS
Intense dough
Thanks to intense dough it does not pour on tandoori
There is no shape defect on dough on tandoori and baked product
Special taste and flavor
PACKAGE TYPE
In 50 kg sack
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