• High water absorbtion increses product efficiency. Kneading time is at its best optimization.
• High efficiency is obtained in workability with high stability and homogeneous maturation in the dough stage.
• Smooth thin crust structure and perfect knife opening are achieved in the bread.
• Maintains its freshness and softness for a long time when stored under appropiate conditions.
• It absorbs high amont of water and has a strong dough structure.
• Homogenous air structure, easy to process and it rises well.
• Gained high quality product without additives, keeps freshness, crispness and shine for a long time.
• Is produced from 100% hard Durum wheat with high nutritional value.
• Enhances color and flavor in all productions.
• High water absorbtion and resistand dough gained.
• Homogenous air structure and easy to process.
• Ability to obtain a homogeneous and smooth dough during kneading.
• Easy to shape.
• Does not create unwanted cracks and breaks in biscuits during cooking and cooling.
• Has fast cooking capability.
• Cake flour; contains low protein content.
• Made from soft wheat flour.
• Because it contains less protein, it makes cakes and similar cakes softer and spongy.
• Used for cakes, pies, biscuits and cookies.
• It is a type of flour specially produced for cake making.
• Can be used to make all kinds of cakes.
• For longer storage you shoul keep the package tightly closed in a cool, dry and moist-free place.
• Provides crispy and thin pizza base.
• Has an elastic and solid structure and higher glüten content.
• Chapati is an unleavened flatbread consumed in the Indian subcontinent.
• In India, Chapati is also known as roti.
• Has high ash ratio and on the contrary it contains higher protein and gluten level.
• Chapatti dough is made with Atta, water and salt.
• Special flour that has all international certificates and produced without the use of any pesticides or chemical fertilizers.
• More bread is obtained compared to other flours.
• The air inside the bread are formed in a thin walled and homogenous structure.
• No tearing and cracking in the crust of bread.
• Does not harden during kneading and is easily kneaded.
• Shapes easily and bread becomes voluminous.
• Perfect knife cutting.
• Strong type of flour with high gluten and protein content it is used to feed fish in farm fish production.
• It reaches quick and easy consistency during kneading.
• Ability to open pita and lavash dough without tearing.
• Ability to maintain freshness and structure for a long time
• Has the ability to obtain a standard product.
Usage of the Internet is becoming more common due to rapid advance. Usage of the Internet is becoming more common due to rapid advance.
Usage of the Internet is becoming more common due to rapid advance. Usage of the Internet is becoming more common due to rapid advance.
Usage of the Internet is becoming more common due to rapid advance. Usage of the Internet is becoming more common due to rapid advance.
Usage of the Internet is becoming more common due to rapid advance. Usage of the Internet is becoming more common due to rapid advance.
Usage of the Internet is becoming more common due to rapid advance. Usage of the Internet is becoming more common due to rapid advance.
Usage of the Internet is becoming more common due to rapid advance. Usage of the Internet is becoming more common due to rapid advance.
Usage of the Internet is becoming more common due to rapid advance. Usage of the Internet is becoming more common due to rapid advance.
Usage of the Internet is becoming more common due to rapid advance. Usage of the Internet is becoming more common due to rapid advance.
Usage of the Internet is becoming more common due to rapid advance. Usage of the Internet is becoming more common due to rapid advance.
Usage of the Internet is becoming more common due to rapid advance. Usage of the Internet is becoming more common due to rapid advance.
Usage of the Internet is becoming more common due to rapid advance. Usage of the Internet is becoming more common due to rapid advance.
Usage of the Internet is becoming more common due to rapid advance. Usage of the Internet is becoming more common due to rapid advance.
Usage of the Internet is becoming more common due to rapid advance. Usage of the Internet is becoming more common due to rapid advance.
Usage of the Internet is becoming more common due to rapid advance. Usage of the Internet is becoming more common due to rapid advance.
Usage of the Internet is becoming more common due to rapid advance. Usage of the Internet is becoming more common due to rapid advance.
Usage of the Internet is becoming more common due to rapid advance. Usage of the Internet is becoming more common due to rapid advance.
Usage of the Internet is becoming more common due to rapid advance. Usage of the Internet is becoming more common due to rapid advance.
Usage of the Internet is becoming more common due to rapid advance. Usage of the Internet is becoming more common due to rapid advance.
Usage of the Internet is becoming more common due to rapid advance. Usage of the Internet is becoming more common due to rapid advance.
Usage of the Internet is becoming more common due to rapid advance. Usage of the Internet is becoming more common due to rapid advance.
Usage of the Internet is becoming more common due to rapid advance. Usage of the Internet is becoming more common due to rapid advance.
Usage of the Internet is becoming more common due to rapid advance. Usage of the Internet is becoming more common due to rapid advance.
Usage of the Internet is becoming more common due to rapid advance. Usage of the Internet is becoming more common due to rapid advance.
Usage of the Internet is becoming more common due to rapid advance. Usage of the Internet is becoming more common due to rapid advance.