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Filo Dough And Puff Pastry

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Analytical Specifications
Standard
Moisture(%)

14.5 Max
Protein(%)

12 Min
Wet Gluten(%)

32 Max
Ash(%)

0. 550 Max
Package

50 kg P.P. Bags
Superior absorption; producing more dough,
High elasticity
Producing stronger dough
Producing dough with good extensibility and handling characteristics,
Easy rolling out of the dough,
Consistent baking performance,
Mixing tolerance,
Dough sheets absorb more water after baking,
Silky texture ;does not form crust,
High volume,rises better,
Has long shelf life if stored under appropriate conditions.
This product is in compliance with current regulatory requirements and does not exceed the defect action levels established by the Turkish Food Codex Standards

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