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. |
Phyllo Flour
- It is recommended to be used in the production of machine and hand rolled phyllo doug
| Ash | : | %0,55 Max. |
| Protein | : | %13 Min. |
| Moisture | : | %14,5 Max. |
Bagel Flour
- It is recommended to be used in making all kinds of bagels
| Ash | : | %0,65 Max. |
| Protein | : | %11,5 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. |
Sugar and Butter Bread Flour
- It is recommended to be used in making sugar and butter bread in all oven types
| Ash | : | %0,55 Max. |
| Protein | : | %13 Min. |
| Moisture | : | %14,5 Max. |