BAZLAMAÇ

Product Characteristics

• Has high water absorption capacity and yields more product.
• Produced from high-quality hard red wheat.
• The dough stays active and does not collapse after kneading and fermentation.
• Has a short fermentation time.
• Gives a yellowish crumb with thin regular pores and a thick, shiny crust.
• Remains fresh and soft when kept under convenient conditions.

Organoleptic Properties

Physical and Chemical

Extensograph Values (135 min)

Microbiological Properties

The microbiological limits for cereal and grain flours stated in the Turkish Food Codex, Microbiological Criteria Bulletin, apply. Every batch is analysed in our laboratory before shipment.