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Zim-ex inc.
[Canada]
Address:
1965 rue de Bergerville Quebec Quebec G1S 1J7 Canada
Phone:
1-418-5270882
Contact name:
Pierre Julien , President



Zim-ex inc.
 
Flour for Bread and Pastry

Flour for Bread Type 650

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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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