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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 and Cakes

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Flour for Pastry and Cakes

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FLOUR FOR PASTRY AND CAKES

CHARACTERISTICS

MOISTURE CONTENT

:
MAX 14.5 %

ASH

:
MAX 0.55 %

PROTEIN (ON DRY MATTER BASIS)

:

MIN 12 %

WET GLUTEN

:
MIN 31 %

INDEX

:
MIN 98

DELAYED INDEX

:
MIN 98

SEDIMENTATION

:
MIN 50

DELAYED SEDIMENTATION

:
MIN 60
BRABENDER FARINOGRAPH VALUES

WATER ABSORBTION

:
MIN 60 %

DEVELOPMENT TIME

:
MIN 6.5 MINUTES

STABILITY

:
MIN 14 MINUTES
BRABENDER EXTENSOGRAPH VALUES

MAX RESISTANCE TO EXTENSION
(135 MINUTES)

:

MIN 850 BU

EXTENSIBILITY
(135 MINUTES)

:

MIN 16 CM

USED FOR
We produce "Acelya" especially for pie, pastry, cake and baklava (finely layered pastry filled with nuts and steeped in with sherbet: sugary water)
USAGE CHARACTERISTICS
Strong and easy to process dough
Easy to make thin layers of dough that does not rip
While cooking, it gets good coloring and taste
Standart flour and consequently standart quality

Related Keywords: flour bread wheat


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