Flour specially created for making premium quality bread, in term of volume, crumb texture, appearance and mouthfeel and also suitable for making high quality noodles with excellent elasticity and texture.
|Protein (%)(Nx5.7)(db)||min. 13.0|
|Ash (%)(db)||max. 0.6|
|Falling Number (sec.)||min. 300|
|Wet Gluten (%)||min. 32|
|Water Absorbtion (%)||60-64|