Usage Areas
Production for tandoor bread, odun bread, wafer and pancake 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 |
: |
12,0min |
| Ash |
: |
1,40max |
| Wet essence |
: |
27 max |
| Index |
: |
80 min |
| Sedimentation |
: |
30min |
| Delayed Sedimentation |
: |
40 min |
| Resistance |
: |
400 min |
| Flexibility |
: |
160 min |
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Capability to lift high water and so consequently able to get much more product
Easy handworking while producing
Provide homogeneous pore constitution in products
Keep very delicious tandoor speciality
Easy widen and give form ability
Original scent, delicious aroma after cooking
Tasty, filling and nutritive because of including high protein
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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 balanced 22 C.
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. |
