TAM ESMER

Product Characteristics

• Has higher water absorption capacity and extra product yield.
• The dough resists collapsing after kneading and fermentation.
• Gives a perfect result when docking the loaf after fermentation.
• Brown crumb with regular pores, a thicker shiny crust and ideal loaf volume.
• Keeps its softness and freshness under convenient storage.

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.