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Products /OSMANLI UN
Flour for Cake- Patty
FEATURES
% Humidity proportion : 14.5 Max
% Cinder proportion (K.M.) : 0.55 Max
% Protein : 12.6 Min
% Wet Gluten : 31.0 Min
Index : 90 Min
Sedimentation : 40 Min
Delayed Sedimentation : 55 Min
ALVEOGRAPH AMOUNTS
Energy ( Fb ) : 240 10E-4J Min
Resistance( T ) : 60 mmH20 Min
Elongation( A ) : 120 mm Min
Water absorption( HYDHA ) : 56.5 %   Min
USING AREAS
It can be used for all types of patty,  cakes and pastry
USING CHARACTERISTICS
You can get more product thanks to high water absorption
Intense and easy to process dough feature
When you are cooking, this dough has good colour and after cooking it is crispy
Under suitable condition, it remains fresh and soft for a long tim
PACKAGE TYPE
In 50 kg sack
In 25 kg sack
10 kg paper sack
In 5 kg packet of flour
In 2 kg packet of flour
In 1 kg packet of flour
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