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Products /OSMANLI UN
Flour for Pastry
FEATURES
% Humidity proportion : 14.5 Max
% Cinder proportion (K.M.) : 0.55 Max
% Protein : 12.8 Min
% Wet Gluten : 32.0 Min
Index : 90 Min
Sedimentation : 40 Min
Delayed Sedimentation : 57 Min
ALVEOGRAPH AMOUNTS
Energy ( Fb ) : 250 10E-4J Min
Resistance( T ) : 63 mmH20 Min
Elongation( A ) : 125 mm Min
Water absorption( HYDHA ) : 56.5 %   Min
USING AREAS
It is suitable for all types of Pastry.
USING CHARACTERISTICS
 More products based on high water absorption
High elasticity and intense dough production
To roll dough thin easily and not to slit
When you are cooking, it does not make thick side.
PACKAGE TYPE
In 50 kg Sack
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