Flagship
Hard Wheat Flour
(depends on flour type)
This type of flour is suitable for producing robust bread varieties such as baguettes, ciabatta, or traditional Turkish hard-crusted breads.
Packaging: Typically in 25kg or 50kg bags, often made of polypropylene with inner liners to preserve freshness.
This type of flour is suitable for producing robust bread varieties such as baguettes, ciabatta, or traditional Turkish hard-crusted breads.
| Protein Content: | 12-14% (on a dry basis) |
| Gluten Content**: | 28-34% (wet gluten) |
| Moisture: | ≤ 14% |
| Ash Content: | 0.5-0.65% (on a dry basis, 0.65% for whole wheat flour) |
| Falling Number: | 250-300 seconds (indicates enzyme activity) |
| pH: | 5.8-6.2 |
| Water Absorption: | 58-65% (using Farinograph) |
| Dough Stability: | 10-15 minutes (Farino/Alveograph) |
| P/L Ratio: | 0.6-0.8 (Alveograph; indicates elasticity versus extensibility) |
| Energy Value (W): | 250-300 J (Alveograph; indicates dough strength) |
| Total Plate Count: | ≤ 10,000 CFU/g |
| Yeast and Mold: | ≤ 100 CFU/g |
| Pathogens: | Absent (Salmonella, E. coli, etc.) |
| Whiteness Index: | 70-75% (depends on flour type) |
| Additives: | May contain malted barley flour, ascorbic acid, or enzymes to enhance baking properties. |
| Packaging: | Typically in 25kg or 50kg bags, often made of polypropylene with inner liners to preserve freshness. |
This type of flour is suitable for producing robust bread varieties such as baguettes, ciabatta, or traditional Turkish hard-crusted breads.