Ankara 1st Organized Industrial Zone
(0312) 267 13 27 (0312) 267 10 04 [email protected]
Şevsan Un logo Est. 1998 · Ankara
TITANIUM KIRMIZI flour — finished products
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Bread Flour

TITANIUM KIRMIZI

Bread wheat flour — luxurious ata bread and big Trabzon type breads

Product Characteristics

  • Developed for luxurious ata bread and big Trabzon (Black Sea region) type breads.
  • Owns high water absorption capacity and yields more bread.
  • Gives stronger and more elastic dough after fermentation compared to regular bread flours.
  • Gives a perfect result when docking (cutting) the loaf after fermentation.
  • White crumb with fine regular pores, an ideal shiny crust and high loaf volume.
  • Remains fresh and soft when stored under convenient conditions.

Organoleptic Properties

AppearanceNo foreign material
TasteNo foreign taste
OdourPeculiar, natural wheat odour
ColourCream white

Physical and Chemical

Wet Gluten (%)min. 30
Normal Sedimentation (ml)min. 40
Delayed Sedimentation (ml)min. 60
Moisture — d.b. (%)max. 14.5
Protein (N×5.7, d.b.) (%)min. 11.5
Ash — d.b. (%)max. 0.71 – 0.80

Extensograph Values (135 min)

Water Absorption (%)min. 58
Energy (cm²)min. 145
Extensibility (mm)min. 140
Resistance (BU)min. 950

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.

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