HAMBURSAN

Product Characteristics

• Produced from high-quality hard red wheat.
• Owns high water absorption capacity.
• The dough conserves its shape during shaping and has good kneading character.
• Homogeneous gas formation in the dough during fermentation.
• Gives high-volume products full of small and regular pores.

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.