EVİRGEÇ

Product Characteristics

• Owns good water absorption capacity.
• Produced from high-quality hard red wheat.
• Elastic and enduring during kneading by machine or by hand; yields more product.
• Withstands rolling strokes; the dough does not tear while rolling and spreading.
• Keeps freshness after production and gives a perfect colour on the work bench.

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.