Trabzon Bread Flour Type 650

Lux and aims to produce large Trabzon types of breads. Well with water removal capacity and it serves more products.

After Fermantation has good blade opening feature. Regular white bread crumbs and then baked in the bread oven with fine pores, ideally and shinny shell structure being the quality feature bread gives volume.

When the bread is stored in suitable condition, it retains the freshness and softness.

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