Marti Ekmeklik
Marti Ekmeklik


Uses for making bread at all kind of ovens.

Structural Features

  • High tolerance about mixing and fermentation.
  • High water absorption, achieve more product.
  • Perfect shape and volume in last product.
  • Provides smooth, fine and colored crust in last product.
  • Provides small and uniform pores inside the bread.

Technical Features:

  • Protein (min%): 10,50
  • Moisture (max%): 14,50
  • Ash (max%): 0,65
  • Wet Gluten (min%): 28
  • Energy (min): 100 cm²
  • Water Absorption (min%):60