Usage Areas
Production for all kind of baklava, pie and wafer pastry making.
Taste- Scent: Original taste and scent
Color- Appearance: Original color and appearance |
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Physical and Chemistry specialities
| Humidity |
: |
14,5max |
| Protein |
: |
10,5min |
| Ash |
: |
0,55max |
| Wet essence |
: |
29 max |
| Index |
: |
80 min |
| Sedimentation |
: |
37min |
| Delayed Sedimentation |
: |
45 min |
| Resistance |
: |
600 min |
| Flexibility |
: |
160 min |
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| Capability to lift high water and so consequently able to get much more product.
Obtain high flexible resistive dough
Besides easy widen and not tear specialities, does not happen dry while widing and curl edges
Absorption sherbet speciality and able to get crackly product to keep swelling after giving sherbet
Able to get standardized product speciality
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Sacks must have been protect on grill 10cm high from ground, cool and clear floor.
Should sift before using dough
Dough must have been enough knead.
Dough must have been enough rest for easy widen. Duration can be longer if widen is difficult and troublesome.
Should be careful for using starch while widing. It's better for wheat starch.
Never give too much oil for pastry pie.
Not air circulation in the product room. |
