TECHNICAL SPECIFICATIONS
➢ TYPE I MIELLIT / FLOUR TYPE TIP INTEGRAL
➢ Përmbajtja e Hirit / Ash Content : Max. 1,89 %
➢ Proteina / Protein: Min. 12 %
➢ Lagështia / Moisture : Max. 15 %
➢ Shkalla e Acidetit / Acidity Degree : Max 3.50
➢ Gluten / Gluten: Min. 25 %
PRODUCT INFORMATION
It has a higher nutritional value than other types of flour. For people with certain health problems
recommended. Whole wheat flour is used in cakes, pastries, cookies, pastries and bread varieties.
suitable for making various bakery products.
FEATURES
➢ More diverse luxury products can be obtained than with other types of flour.
➢ Provides an easy to roll out dough.
➢ Provides a strong dough.
➢ Provides uniform distribution of pores in the dough internal structure
➢ Provides products that retain their freshness and softness for a long time when stored under appropriate conditions.
➢ Provides the desired quality of superior rise in all kinds of products
➢ The dough is easy to knead and does not harden during kneading.
➢ Does not form a crust during baking
