Usage Areas
Production for all kind of floury cookies, pastry, pie and also lux french bread, bakery bread 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 |
: |
0,65max |
| Wet essence |
: |
27 max |
| Index |
: |
75 min |
| Sedimentation |
: |
35min |
| Resistance |
: |
500 min |
| Flexibility |
: |
150 min |
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Capability to lift high water and so consequently able to get much more product
Get high volume in bread and fermented products and protect this stability so consequently easiness for handwork
Regular homogeneous pore constitution
Wealth because of aroma and taste which are producing Padisah from wheat and optimum yield. |
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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's heat must be over 22 C, balanced by hot water in winter, cold water in summer
Allow to rest dough in 65% relative moisture and 30-35C heat
Not air circulation in the product room and cover dough while blacken to protecting dry |
