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