Bread Flour
About bread Flour
It is used in the making of all kinds of bread and in the production of all pastry products.
Technical Specifications
Moisture (%): 14.5 max
Protein (%): 10.5 min
Ash (%): 0.70 min 0.80 max
- More bread is obtained compared to other flours.
- The crumb of the bread forms with thin-walled and homogeneous pores.
- There are no tearing or cracking on the crust of the bread.
- It does not harden during kneading and is easy to work with.
- The dough takes shape easily and the bread becomes voluminous.
- Stays fresh longer.
