Usage Areas
Production for all kind of 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
Long time protection freshness and brightness 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 "Ugralik.
Recommended Arslanoglu Ugralik.
Product should be pack in vacoom packets or should apply protective matter and vacoom package, if desire long time lived
Not air circulation in the product room. |
