Marti Pidelik
Marti Pidelik

Usage

Uses for making pide and bread at all kind of ovens.

Structural Features

  • 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.

Technical Features

  • Protein (min%): 11,50
  • Moisture (max%): 14,50
  • Kash (max%): 0,65
  • Wet Gluten (min%): 29,0
  • Energy (min): 100 cm²
  • Water Absorption (min%):61