Cake and Pastry Flour

It has good water holding capacity. Quality is produced from semi-hard red wheat flour. Easy dough expansion, rupture and provides wafer thin you want. Satin white, shiny, soft and has a character that can be dispersed in the mouth. It has good absorption sherbet.

Microbiological Features:
Turkish Food Codex Communique on Microbiological Criteria to cereal flour Values for microbiological apply.