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It has good water absorption capacity. Therefore, more product is obtained. It gives good results in kneading and rolling out dough. When the ravioli dough is cut, it does not tear when it is opened. Therefore, hard wheat is used in blending. Good results are obtained when baked in the oven.
Microbiological Features:
Turkish Food Codex Communique on Microbiological Criteria to cereal flour Values for microbiological apply.
| Physical and Chemical Features | |
|---|---|
| Wet Gluten % | min. 27 |
| Normal Sedimentation the solution | min. 40 |
| Delayed Sedimentation the solution | min. 41 |
| Humidity (km) % | max 14,5 |
| Proteins (Nx5,7 km) % | min. 10,50 |
| Ash (km) % | 0,70 < ash < 0,80 |
| Extensoraph Values (135 min) | |
| Water Absorption % | min. 53 |
| Cm2 Energy | min. 113 |
| Extensibility mm | min. 180 |
| Resistance | min. 420 |
| Meek Properties | |
|---|---|
| Appearance | Foreign substance-free |
| Taste | Does not contain foreign taste |
| Smell | Free from foreign smell |
| Color | Creamy white |