YUKA

Product Characteristics

• Has good water absorption capacity.
• Strong and elastic dough characteristics during kneading by machine or by hand; yields more product.
• Withstands rolling strokes; the dough does not tear while being stretched.
• No thick or dry edges on the dough sheet after production.
• Keeps freshness up to the expiry date and gives a perfect colour on the work bench.

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.