Usage Areas
Production for pastry, pie, cookie, kruvasan, mille-feuille dough like pastry shop products and also lux floury cookies, pastry bread, lux french bread
Taste- Scent: Original taste and scent
Color- Appearance: Original color and appearance |
|
Physical and Chemistry specialities
| Humidity |
: |
14,5max |
| Protein |
: |
10,5min |
| Ash |
: |
0,55 max |
| Wet essence |
: |
28 max |
| Index |
: |
80 min |
| Sedimentation |
: |
37min |
| Delayed Sedimentation |
: |
45 min |
| Resistance |
: |
600 min |
| Flexibility |
: |
150 min |
|
| Capability to lift high water and so consequently able to get much more product.
Get higher volume and brighter product because of emulsiyon of oil-water's productivity
High level and strong essence and perfect consequence by long time endurance
Regular homogeneous pore constitution
Easy handwork and able to get standardized product speciality because of optimum flexibility and resistance
Original scent because of Anatolia red hard wheat's nice scent, aroma and original appearance |
|
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
Should give enough water and knead good
Allow to rest dough in 65% relative moisture and 30-35C heat
Not air circulation in the product room |
