Tunabeyi Multi-Purpose Special Wheat Flour – Versatile and High Performance!
Tunabeyi Multi-Purpose Flour is specially produced for those seeking high quality, stability, and excellent texture in bakery products. With a 10.5% protein content and minimum 30% gluten content, it ensures a strong dough structure. This provides high resistance and flexibility in recipes that demand durability. The 73% carbohydrate content supports balanced rising, while the water absorption capacity above 56.5% allows for better water retention during kneading and creates more elastic dough.
Usage Areas:
✔ Bagels & Soft Rolls: Ideal for crispy outside, soft inside baked goods.
✔ Börek & Baklava: Offers superior elasticity for thin and durable pastries.
✔ Sourdough Bread & Baguette: Produces full, well-risen bread thanks to high gluten content.
✔ Pizza Dough: Delivers excellent results during kneading and fermentation.
| Physical and Chemical Values | |||
|---|---|---|---|
| Gluten Min | 30 | Resistance Min | 950 |
| N.Sedim Min | 40 | Extensibility Min | 95 |
| G.Sedim Min | 55 | Energy Min | 100 |
| Moisture Max | 14.5 | Water Abs. Min | 56.5 |
| Ash Max | 0.7 | ||
Tunabeyi Multi-Purpose Special Wheat Flour offers versatile use for various baked goods, helping you achieve excellent results in every recipe!
