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Ankara Yildizi Baklava And Boreklik

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Analytical Specifications
Standard
Moisture(%)

14.5 Max
Protein(%)

12.00 Min
Wet Gluten(%)

32 Min
Ash(%)

0. 550 Max
Package

50 kg Fabric Bags
50 kg P.P. Bags
25 kg Kraft
Description
Superior absorption; producing more dough,
High elasticity
Producing stronger dough
Producing dough with good extensibility and handling characteristics,
Consistent baking performance,
Mixing tolerance,
Easily rolling out the dough; the dough sheets are less likely to tear
Silky texture ;does not form crust
High levels of oil and sherbet absorption
Enhanced rich color on börek and baklava
Has long shelf life if stored under appropriate conditions.

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