PRODUCTS

Industrial flour to be used for biscuit,wafer and cake productions.
Protein : %9.5 min.
Wet Gluten : %22 min.
Ash (on dry basis) : %0,65 max.
Moisture : %14 max.

A flour that serves to all purposes. Suitable for pastry products and breads such as roti,naan,chapati,paratha.
Protein : %10.5 min.
Wet Gluten : %24 min.
Ash (on dry basis) : %0,65 max.
Moisture : %14 max.

A flour with quality and suitable for producing a wide range Arabic style breads
Protein : %11.0 min.
Wet Gluten : %26 min.
Ash (on dry basis) : %0,65 max.
Moisture : %14 max.

Cost effective bakery flour. Suitable for baguette,francala and batard breads.
Protein : %11.5 min.
Wet Gluten : %28 min.
Ash (on dry basis) : %0,60 max.
Moisture : %14 max.

A baker?s must with its high water absorption capacity and maximum performance. Suitable for baguette,francala and batard breads.
Protein : %12.5 min.
Wet Gluten : %29 min.
Ash (on dry basis) : %0,60 max.
Moisture : %14 max.

Hard wheat flour for professional bakeries for artisanal and industrial breads such as croissants,hamburger, toast bread?
Protein : %13.0 min.
Wet Gluten : %32 min.
Ash (on dry basis) : %0,60 max.
Moisture : %14 max.

Our specially blended Noodle Flour is formulated to ensure elastic and flexible dough, with end results being perfect texture and brighter colour. Carefully milled from a special blend of medium wheat varieties
Protein : %13.0 min.
Wet Gluten : %30 min.
Ash (on dry basis) : %0,60 max.
Moisture : %14 max.

A mid-protein flour specially blended for Pizza and Focaccia style applications providing good extensibility and machinability with minimal resultant absorption of sauce or jucies into the crust.
Protein : %13.0 min.
Wet Gluten : %30 min.
Ash (on dry basis) : %0,55 max.
Moisture : %14 max.