PİZZUN

Product Characteristics

• Owns high water absorption capacity.
• Gives a convenient dough that does not collapse.
• Gives better results in kneading and spreading the dough.
• Owns the characteristics of shiny and elastic dough.
• No thick and tough edges in the pizza.
• Gives crispy and soft pizza after baking in the oven.

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.