• EN
  • TR

Wheat Flour for Noodle

Protein 12,5 % min.
Gluten 32 % min.
Moisture 14 % max.
Ash 0,65 % max.
Net weight 25-50 KG
  • Flour is produced for Noodle production, composition of noodle is soft
  • Pastry is elastic but also strong
  • With the high level of water absorption rate, allows to produce more products
  • Noodle does not get stale for a long time
  • After noodle produced, the shape of product does not deformate

© Üçel Un

Proje ve Tasarım : ElitNET