Specification

Humidity Max 14%
Protein Min 12%
Gluten 26% - 28% Max.
Sedemenation Min. 35
Ash 60% - 65% Max.
Water Apsorption Min. 55%
Stability Of Dough Min. 2 Minutes
Organoleptic Unique taste & Smell

All Purpose Flour
دقيق متعدد الإستخدام
Farine de ble Tout Usage

Specification

Humidity Max 14%
Protein Min 12%
Gluten 26% - 28% Max.
Sedemenation Min. 35
Ash 60% - 65% Max.
Water Apsorption Min. 58%
Stability Of Dough Min. 10 Minutes
Organoleptic Unique taste & Smell

Premium All Purpose Flour
دقيق عالي الجوده متعدد الإستخدام
farine de ble premium Tout Usage

Specification

Humidity Max 14%
Protein Min 12.5%
Gluten 26% - 28% Max.
Sedemenation Min. 22
Ash 60% - 65% Max.
Water Apsorption Min. 58%
Stability Of Dough Min. 2 Minutes
Organoleptic Unique taste & Smell

Indian Bread Flour
دقيق الخبز الهندي
farnie de pain Indien

Specification

Humidity Max 14%
Protein Min 12%
Gluten 26% - 28% Max.
Sedemenation Min. 30
Ash 60% - 65% Max.
Water Apsorption Min. 55%
Stability Of Dough Min. 2 Minutes
Organoleptic Unique taste & Smell

Arabian Bread Flour
دقيق الخبز العربي
farnie de pain Arabe

Specification

Humidity Max 14%
Protein Min 11.5%
Gluten 26% - 28% Max.
Sedemenation Min. 30
Ash 60% - 65% Max.
Water Apsorption Min. 55%
Stability Of Dough Min. 2 Minutes
Organoleptic Unique taste & Smell

Lavash Bread Flour
دقيق الخبز لافاش
farnie de pain Lavash

Specification

Humidity Max 14%
Protein Min 14.5%
Gluten 30% - 32% Max.
Sedemenation Min. 47
Ash 60% - 65% Max.
Water Apsorption Min. 58%
Stability Of Dough Min. 8 Minutes
Organoleptic Unique taste & Smell

Toast Bread Flour
دقيق خبز التوست
farnie de pain Toaste

Specification

Humidity Max 14%
Protein Min 12%
Gluten 26% - 27% Max.
Sedemenation Min. 35
Ash 60% - 65% Max.
Water Apsorption Min. 55%
Stability Of Dough Min. 8 Minutes
Organoleptic Unique taste & Smell

French Baguette Flour
دقيق الرغيف الفرنسي
farnie de Baguette Francaise

Specification

Humidity Max 14%
Protein Min 12.5%
Gluten 28% Max.
Sedemenation Min. 35
Ash 60% - 65% Max.
Water Apsorption Min. 50%
Stability Of Dough Min. 10 Minutes
Organoleptic Unique taste & Smell

Croissant Flour
دقيق الكرواسون
farnie de Croissant

Specification

Humidity Max 14%
Protein Min 12.5%
Gluten 26% - 28% Max.
Sedemenation Min. 22
Ash 60% - 65% Max.
Water Apsorption Min. 60%
Stability Of Dough Min. 8 Minutes
Organoleptic Unique taste & Smell

Shark Flour
دقيق الخبز الصاج
farnie de pain shark

Specification

Humidity Max 14%
Protein Min 12%
Gluten 26% - 28% Max.
Sedemenation Min. 40
Ash 55% Max.
Water Apsorption Min. 58%
Stability Of Dough Min. 10 Minutes
Organoleptic Unique taste & Smell

Pasta Flour
دقيق المعكرونة
farnie de Pastes

Specification

Humidity Max 14%
Protein Min 11%
Gluten 24% - 26% Max.
Sedemenation Min. 35
Ash 55% Max.
Water Apsorption Min. 55%
Stability Of Dough Min. 2 Minutes
Organoleptic Unique taste & Smell

Cakes & Pastries Flour
دقيق الكعك و المعجنات
farnie pour gateaux et patisseries

Specification

Humidity Max 14%
Protein Min 12.5%
Gluten 26% - 29% Max.
Sedemenation Min. 40
Ash 55% Max.
Water Apsorption Min. 58%
Stability Of Dough Min. 10 Minutes
Organoleptic Unique taste & Smell

Noodles Flour
دقيق النودلز
farnie de Nouilles

Specification

Humidity Max 14%
Protein Min 10%
Gluten 24% Max.
Sedemenation Min. 20
Ash 60% - 65% Max.
Water Apsorption Min. 50%
Stability Of Dough Min. 1.5 Minutes
Organoleptic Unique taste & Smell

Biscuit Flour
دقيق البسكويت
farnie a biscuits

Specification

Humidity Max 14%
Protein Min 12.5%
Gluten 27% - 29% Max.
Sedemenation Min. 37
Ash 60% Max.
Water Apsorption Min. 58%
Stability Of Dough Min. 10 Minutes
Organoleptic Unique taste & Smell

Pizza Flour
دقيق البيتزا
farnie a Pizza