Uses for making pide and bread at all kind of ovens.
High tolerance about mixing and fermentation.
High water absorption, achieve more product.
Elastic, strong and can be shaped easily.
Protects cripsy and shell life long time after cooking.
Provides small and uniform pores inside the bread.
- Protein (min%): 11,50
- Moisture (max%): 14,50
- Kash (max%): 0,65
- Wet Gluten (min%): 29,0
- Energy (min): 100
- Water Absorption (min%):61