Universal white flour suitable for the production of the most widely instances of breads and bakery products. It is characterized by good flexibility, easy handling, a standard fermentation process and finished products are of uniform porosity.
Ash content: : maximum 0,600 ash units
Yield of Wet Gluten: minimum 25.5%
Allocation of Gluten: 4,5-7 mm
Durability: 10 months
Packaging: 25 kg, 50 kg
| NUTRITION INFORMATION | Per 100g |
| Energy value, kJ/100 g (kcal/100g) | 1487/ 351 |
| Fat, g | 0,9 |
| Of which – saturated fatty acids | 0,22 |
| CARBS, g | 74,03 |
| Of which – sugars, g | 11,15 |
| Fibre, g | 2,2 |
| Protein, g | 10,47 |
| Salt, g | 0,13 |