Professional SUN-1 Flour

Structural Properties

• High water absorption capacity and increased product yield
• Produces a homogeneous dough during kneading
• Easy handling during kneading and production
• Produces a product with a homogeneous porous structure
• Provides a resilient dough during the resting phase
• Prevents edge formation during baking
• Provides the desired homogeneous structure and rise in fresh cakes
• Provides the desired shaping and crispness in dry cakes
• Preserves the shine and appearance of pastry for a long time
• Produces a product with a thin and shiny crust
• Provides a product with a long-lasting freshness under suitable conditions
• Produces a standard product

Recommendations for Use

• Water should be added to the dough as needed.
• The dough should be kneaded effectively and thoroughly and allowed to rest for a period of time.
• When preparing cake and pastry dough, additives (oil, milk, milk powder, egg, etc.) should be added in appropriate proportions.
• Air circulation should be avoided in the production facility.

Technical Specifications

• Moisture: 14.5 (Max)
• Gluten: 29 (Min)
• Protein: 11 (Min)
• Ash (in K.M.): 0.55 (Max)
• Sedimentation: 35 ml (Min)
• Delayed Sedimentation: 39 ml (Min)
• Falling Number (F.N.): 300 sec (Min)