Pelikan Simitlik
Pelikan Simitlik

Usage

Uses for making bread at all kind of ovens.

Structural Features

  • High tolerance about mixing and fermentation.
  • High water absorption, achieve more product.
  • Contents less starch consists of a thin and crunchy shell.
  • Provides small and uniform pores inside the product.

Technıcal Features:

  • Protein (min%) : 12,00
  • Moisture  (max%): 14,50
  • Ash  (max%): 1,00
  • Wet gluten (min%): 30
  • Energy (min): 90 cm²
  • Water Absorption (min%): 61