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It has good water holding capacity. Stay strong and it offers convenient dough. The kneading dough opening it gives better results.
It has bright and feature elastic dough. Once baked, crunchy and soft lavash and pitta is obstained.
Microbiological Features:
Turkish Food Codex Communique on Microbiological Criteria to cereal flour Values for microbiological apply.
| Physical and Chemical Features | |
|---|---|
| Wet Gluten % | min. 28 |
| Normal Sedimentation the solution | min. 41 |
| Delayed Sedimentation the solution | min. 39 |
| 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. 94 |
| Extensibility mm | min. 160 |
| Resistance | min. 400 |
| Meek Properties | |
|---|---|
| Appearance | Foreign substance-free |
| Taste | Does not contain foreign taste |
| Smell | Free from foreign smell |
| Color | Creamy white |