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