MİLFEUN

Product Characteristics

• Owns high water absorption capacity.
• Owns good tolerance against dough kneading.
• Has a tougher and more elastic dough character.
• Does not tear while rolling and spreading the dough.
• No thick edge formation after production.
• Ideal for oily products.
• Gives crispier and sweeter products by preserving the softness of the dough.
• Delays staling and can be reused like a fresh product after freezing.

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.