It has a high water holding capacity and serves more products. After kneading and fermentation it is self-relase feature of the dough. After fermentation has good blade opening feature.
After baked in-house bakery white, smooth and thin pores. Thin shiny shell structure gives volume due to the high quality bread flour.
When the bread is stored in appropriate circumstances it retains its freshness and softness.
Microbiological Features:
Turkish Food Codex Communique on Microbiological Criteria to cereal flour Values for microbiological apply.
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