Wheat flour

Product Description

1. Protein (%) :*0 2. Moisture (%) :*3 3. Ash - Dry (%):0.*0 4. Zeleny (ml) :*0 5. Wet Gluten (Perten-%):*9 6. Gluten Index (Perten-%):*0 7. Falling Number (Perten-sec) :**0 8. Fungal Falling Number (Perten-sec):**0 9. Starch Damage (Chopin-UCDc):*5 *0. Energy(Brabender Ekstensograph-cm2):**0 *1. Maximum (Brabender Ekstensograph-BU):**0 *2. Extensibility (Brabender Ekstensograph-mm) :**0 *3. Resistance to Extension (Brabender Ekstensograph-BU):**0 *4. Water Absorption (Farinograph-%) :*0 *5. Stability (Farinograph-min):8 *6. Development Time (Farinograph-min) :3 *7. Degree of Softening (Farinograph-ICC):*0 *8. Farinograph Quality Number:**0 *9. Taste, colour and smell : Natural *0. Acidity maximum (%) :0, 1 (sulphuric acid/**0 g of dry matter) :0.*7 *1. Rancidity : Free *2. Masses : Free *3. Origin : Turkey