Flour for Bread Type 650

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Zim-ex inc.
[Canada]

Address:
1965 rue de Bergerville Quebec G1S 1J7 Canada

Phone:
1-418-5270882

Contact name:
Pierre Julien , President

Flour for bread and Pastry

	Flour for Bread Type 650

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FLOUR FOR BREAD

CHARACTERISTICS

MOISTURE CONTENT

MAX 14.5 %

ASH

MAX 0.65 %

PROTEIN (ON DRY MATTER BASIS)

MIN 10.5 %

WET GLUTEN

MIN 26 %

INDEX

MIN 98

DELAYED INDEX

MIN 90

SEDIMENTATION

MIN 35

DELAYED SEDIMENTATION

MIN 38

BRABENDER FARINOGRAPH VALUES

WATER ABSORBTION

MIN 59 %

DEVELOPMENT TIME

MIN 2 MINUTES

STABILITY

MIN 3 MINUTES

BRABENDER EXTENSOGRAPH VALUES

MAX RESISTANCE TO EXTENSION
(135 MINUTES)

MIN 400 BU

EXTENSIBILITY
(135 MINUTES)

MIN 12 CM

USED FOR

All types of bread production at bakeries It is also used for special types of bread production. Perfect choice for bread, pastry, all types of cakes at homes.

USAGE CHARACTERISTICS

		Good water absorbtion and strong dough, resulting with more product
		Easy shaping and good volume
		It gets stale long time later
		No cracks on the skin
		Good puffing
		Perfectly cut by knife
		It gets good color
		Standart flour and consequently standart quality
		Regular, spongy and homogenous pore structure
		Perfect results at all conditions for home made products

Related Keywords: Flour bread pastry

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