Kanarya Cesitlilik
Kanarya Cesitlilik

Usage

All kind of dough especialy; pastry, cakes and home works as baklava, börek.

Structural Features

  • 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 product.

Technical Features:

  • Protein (min%): 11,50
  • Moisture  (max%): 14,50
  • Ash  (max%): 0,55
  • Wet gluten (min%): 30,0
  • Energy (min): 130 cm²
  • Water Absorption (min%):60