Lavash and Tortilla Flour
- It is recommended to be used in making all kinds of luxury lavash bread, flat bread, tortilla and similar products
| Ash | : | %0,55 Max. |
| Protein | : | %11 Min. |
| Moisture | : | %14,5 Max. |
| Package Options | ||
| 50 kg polypropylene sacks. |
Lavash and Tortilla Flour
- It is recommended to be used in making all kinds of luxury lavash bread, flat bread, tortilla and similar products
| Ash | : | %0,55 Max. |
| Protein | : | %11 Min. |
| Moisture | : | %14,5 Max. |
| Package Options | ||
| 50 kg polypropylene sacks. |
Pita and Chabati Flour
- It is recommended to be used in making all kinds of pita, meat pita, chapati and similar products
| Ash | : | %0,55 Max. |
| Protein | : | %10,5 Min. |
| Moisture | : | %14,5 Max. |
| Package Options | ||
| 50 kg polypropylene sacks. |
Multi Purpose Flour
- It is recommended to be used in making all kinds of pita, chapati, lavash, flat bread, tortilla and pastry products
| Ash | : | %0,65 Max. |
| Protein | : | %11 Min. |
| Moisture | : | %14,5 Max. |
French Baugette Flour
- It is recommended to be used in making all kinds of French bouguette, bakery, loop and stone oven bread
| Ash (Max) | : | 0,65 Max. |
| Protein (Min) | : | 12 Min. |
| Moisture | : | 14,5 Max. |
Whole Wheat Flour
- It is recommended to use unrefined whole wheat flour for making all kinds of bread, pastries, cakes and similar products
| Ash | : | %1,2 Max. |
| Protein | : | %11 Min. |
| Moisture | : | %14,5 Max. |
| Package Options | ||
| In 25 kg and 5 kg polypropylene sacks. |
Yellow Flour
- It is recommended to use yellow flour produced durum wheat for making bread, pasta and all kinds of boutique pastry products
| Ash | : | %0,75 Max. |
| Protein | : | %13 Min. |
| Moisture | : | %14,5 Max. |
Yellow Flour
- It is recommended to use yellow flour produced from durum wheat for making bread, pasta and all kinds of boutique pastry products
| Ash | : | %0,75 Max. |
| Protein | : | %13 Min. |
| Moisture | : | %14,5 Max. |
Yellow Flour
- It is recommended to use yellow flour produced durum wheat for making bread, pasta and all kinds of boutique pastry products
| Ash | : | %0,75 Max. |
| Protein | : | %13 Min. |
| Moisture | : | %14,5 Max. |
Cake-Pastry Flour
- It is recommended to be used in making all kinds of cakes pies, homemade baklava, desserts and other luxurious pasteries
| Ash | : | %0,55 Max. |
| Protein | : | %11 Min. |
| Moisture | : | %14,5 Max. |
Croissant Flour
- It is recommended to be used in making all types of croissants
| Ash | : | %0,55 Max. |
| Protein | : | %13 Min. |
| Moisture | : | %14,5 Max. |
Baklava Flour
- It is recommended to be used in making machine and hand-rolled baklava
| Ash | : | %0,75 Max. |
| Protein | : | %13 Min. |
| Moisture | : | %14,5 Max. |
| Package Options | ||
| 50 kg polypropylene sacks. |