Öztürkler Karafırın Bread Flour – Traditional Taste, Superior Structure
Öztürkler Karafırın Flour (traditional stone hearth oven flour) is a high-performance flour specially formulated for professional bread baking. With a protein content of 10.5%, it supports the development of a strong gluten network, resulting in better volume, a soft crumb, and open crumb structure. The 73% carbohydrate level contributes to optimal fermentation and structure, while the 3% fiber content enhances its nutritional value.
Recommended Applications:
✔ Stone Oven & Hearth Breads: Ideal formulation for traditional baking techniques.
✔ Trabzon & Country Bread: Provides a crusty exterior and an airy, open crumb interior.
✔ Baguettes & Sandwich Breads: Light texture with good rise—preferred by professionals.
✔ Flatbreads (Bazlama & Lavash): Delivers soft, elastic, and flavorful results.
| Physical and Chemical Specifications | |||
|---|---|---|---|
| Min. Gluten | 28.5% | Min. Resistance | 800 |
| Min. N-Sedimentation | 37 | Min. Extensibility | 90 |
| Min. G-Sedimentation | 46 | Min. Energy | 100 |
| Max. Moisture | 14.5% | Min. Water Absorption | 56.5% |
| Max. Ash | 0.7–0.8% | ||
Specially developed for those who enjoy traditional hearth bread, this premium flour by Öztürkler is the preferred choice of artisan and commercial bakers alike.
