Wheat Flour
Specifications of the wheat flours we supply are divided into 2 main groups:
GROUP I
- Origin: Turkey
- Certifications: ISO 9001:2000, HACCP, SNI
- Packaging: Sacks of 50-25-5 KG and upon request. It is also possible to pack in
sacks of 10 KG made of strong paper. (Ask for other options)
- Type M1
Soft Flour
Protein: 10-11% (Nx5.7)
Gluten: 22-25%
Moisture: 14-14,5%
Ash: 0.60-0.63
Falling Number: min. 250
- Type M2
Medium Flour
Protein: 10.5-11.5% (Nx5.7)
Gluten: 26-28%
Moisture: 14-14,5%
Ash: 0.60-0.63
Falling Number: min. 300
- Type M3-A
Bread Flour
Protein: 11-12 (Nx5.7)
Gluten: 27-30%
Moisture: 14 -14,5%
Ash: 0.60-0.62
Falling Number: min. 300-350
- Type M3-B
Bread Flour
Protein: 10.5-11.5% (Nx5.7)
Gluten: 26-28%
Moisture: 14-14,5%
Ash: 0.60-0.65
Falling Number: min. 300-350
------------------------------------------
GROUP II
- Origin: Turkey
- Certification: ISO 22000 and UKAS
- Packaging: In 50 KG or 25 KG pp/bags (sacks)
- Type 550:
Wheat flour for bread making,French bread and pastry
Max. moisture: %14.5
Max. ash %0.55
Min. protein 10.5
- Type 550 L:
Wheat Flour for high quality floury products
Max moisture: %14.5
Max. ash %0.55
Min. Protein 12
- Type 650:
Wheat Flour for all bread making
Max. moisture: %14.5
Max. Ash % 0.65
Min. Protein 10.5
- Type 850:
Wheat Flour for bread making
Max. moisture: %14.5
Max ash % 0.85
Min. Protein 10.5
- TND1:
Wheat Flour for tandoor bread / Max. ash: %1.3 / Min. Protein 7.0
- TND2:
Wheat Flour for tandoor bread / Max ash: %2.0 / Min. Protein 7.0
(+In addition to above mentioned products, our producers make any production depending on costumers' requirements. Please feel free to contact us )
GROUP I
- Origin: Turkey
- Certifications: ISO 9001:2000, HACCP, SNI
- Packaging: Sacks of 50-25-5 KG and upon request. It is also possible to pack in
sacks of 10 KG made of strong paper. (Ask for other options)
- Type M1
Soft Flour
Protein: 10-11% (Nx5.7)
Gluten: 22-25%
Moisture: 14-14,5%
Ash: 0.60-0.63
Falling Number: min. 250
- Type M2
Medium Flour
Protein: 10.5-11.5% (Nx5.7)
Gluten: 26-28%
Moisture: 14-14,5%
Ash: 0.60-0.63
Falling Number: min. 300
- Type M3-A
Bread Flour
Protein: 11-12 (Nx5.7)
Gluten: 27-30%
Moisture: 14 -14,5%
Ash: 0.60-0.62
Falling Number: min. 300-350
- Type M3-B
Bread Flour
Protein: 10.5-11.5% (Nx5.7)
Gluten: 26-28%
Moisture: 14-14,5%
Ash: 0.60-0.65
Falling Number: min. 300-350
------------------------------------------
GROUP II
- Origin: Turkey
- Certification: ISO 22000 and UKAS
- Packaging: In 50 KG or 25 KG pp/bags (sacks)
- Type 550:
Wheat flour for bread making,French bread and pastry
Max. moisture: %14.5
Max. ash %0.55
Min. protein 10.5
- Type 550 L:
Wheat Flour for high quality floury products
Max moisture: %14.5
Max. ash %0.55
Min. Protein 12
- Type 650:
Wheat Flour for all bread making
Max. moisture: %14.5
Max. Ash % 0.65
Min. Protein 10.5
- Type 850:
Wheat Flour for bread making
Max. moisture: %14.5
Max ash % 0.85
Min. Protein 10.5
- TND1:
Wheat Flour for tandoor bread / Max. ash: %1.3 / Min. Protein 7.0
- TND2:
Wheat Flour for tandoor bread / Max ash: %2.0 / Min. Protein 7.0
(+In addition to above mentioned products, our producers make any production depending on costumers' requirements. Please feel free to contact us )