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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 Pastry

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Flour for Pastry

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 Brand Name

Hanimeli


FLOUR FOR PASTRY
 CHARACTERISTICS
MOISTURE CONTENT
:
MAX 14.5 %
ASH
:
MAX 0.55 %
PROTEIN (ON DRY MATTER BASIS)
:
MIN 11 %
WET GLUTEN
:
MIN 29 %
INDEX
:
MIN 98
DELAYED INDEX
:
MIN 98
SEDIMENTATION
:
MIN 40
DELAYED SEDIMENTATION
:
MIN 48
 
 BRABENDER FARINOGRAPH VALUES
WATER ABSORBTION
:
MIN 60 %
DEVELOPMENT TIME
:
MIN 3 MINUTES
STABILITY
:
MIN 6 MINUTES
 
 
 
 BRABENDER EXTENSOGRAPH VALUES
MAX RESISTANCE TO EXTENSION
(135 MINUTES)
:
MIN 550 BU
EXTENSIBILITY
(135 MINUTES)
:
MIN 14 CM
 
 
 
  USED FOR
We produce "Hanimeli" for all types of pastry and to obtain very thin sheets of dough. It is also used for special types of bread production.
 
 
 
  USAGE CHARACTERISTICS
  Perfect results for every types of pastry
  It gets stale long time later
  It absorbs nuts, cacao, sugar easily in different variety of pastry
  Good puffing
  It gets good color
  Standart flour and consequently standart quality
  A strong dough, good puffing and regular pore structure for special purpose bread production



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