KÖMBE

Product Characteristics

• Has the highest water absorption capacity and yields more product.
• High-viscosity, stable and elastic dough depending on the quality of the milled wheat.
• The strong dough does not flow or stick while baking in the clay tandır oven.
• No shape deformation of the dough or the baked product.

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.