PADISAH • Multi-purpose Flour

It is used for production of pastery products and bakery products of all types such as cakes, pies, croissant, puff dough as well as stone oven bread, luxury french roll.
Original flavour and natural odor are preferred.
You may notice original color and appearance


Structure Characteristics
• High water enduration capacity and obtaining more products due to this characteristics
• Higher volume in the breads and yeasty products, retaining this stability for a long period and easy hand-processing
• Regular homogenous pore
• Use of wheat in efficiency and optimum product manufactured sultan's wealth gained as aroma and taste
Physical and Chemical Characteristics
Humidity : 14,5 max
Protein : 10,5 min
Cinder in the dry Substance : 0,65 max
Wet Essence : 27 min
Index : 70 min
Sedimentation : 35min
Resistance : 500 min
Elasticity : 150 min
• The sacs should be stored on a mesh with a height of 10 cm in cool and dry places
• The flour should be sieved before use
• Sufficient water is given and the dough should be well-kneaded.
• The dough should be rested under 65% relative humidity and 30-35°C temperature
• Temperature of the dough should not be under 22°C, the temperature should be balanced at 22°C by hot water during winter and cold water during summer.
• No air circulation is allowed in the production site