FLOUR
May Export İmport
General Purpose Flour
It can be blanched or unbleached from summer or winter wheat, it contains 10%-12.5% protein. It provides a crunchy bread texture. Available in 25 and 50 kg sacks with logo. Ideal flour for baklava and pastry. Protein ratio min. 12.5%, Humidity rate max. 14.5%, ash rate: 0.55%. The ideal protein ratio for General Purpose Flour is min. 11.5%, Humidity rate max. 14.5%, ash rate: 0.55%. Please contact us about the business plan, speckler and price.
01.
BREAD FLOUR
It can be blanched or unbleached, it contains 11%-13% protein from summer or winter wheat. It contains a more granular structure than general purpose flour. Provides an elastic, chewy bread texture. Available in 25 and 50 kg sacks with logo. Ideal protein ratio in bread flour is min. 11.5%, Humidity rate max. 14.5%, ash rate: 0.65%. Please contact us about the business plan, speckler and price.
02.
TANDIR FLOUR
It is also known as heavy flour or brown flour. Its protein ratio is lower than other flours. It can be used in making tandoori, lavash, simit or by mixing with other flours. Available in 25 and 50 kg sacks with logo. Ideal protein ratio in tandoori flour is min. 11%, Humidity rate max. 14.5%, ash rate is max. 0.85%. Please contact us about the business plan, speckler and price.
03.
WHOLE WHEAT FLOUR
It is also known as heavy flour or brown flour. Its protein ratio is lower than other flours. It can be used in making tandoori, lavash, simit or by mixing with other flours. Available in 25 and 50 kg sacks with logo. Ideal protein ratio in tandoori flour is min. 11%, Humidity rate max. 14.5%, ash rate is max. 0.85%. Please contact us about the business plan, speckler and price.
04.
Bagel Flour
It is obtained from semi-hard and hard wheat. It has a very high spaceability and has an easy-to-process feature. It is used in the manufacture of all kinds of bagels and low-fat yeast pastry products. Available in 25 and 50 kg sacks with logo. Ideal protein ratio for Bagel Flour is 12%, humidity ratio is max. 14.5% and the ash rate is max. 0.80%. Please contact us about the business plan, speckler and price.
05.
Baguette Flour
It has a perfect, fluffy nut texture with great crumbs, texture, and taste. The slightly open texture gives the loaf a crisp crust shape. Ideal protein ratio in baguette flour is min. 13%, gluten min. 30-33, humidity rate max. 14%, sedimentation min 45 and ash rate 0.60%. Available in 25 and 50 kg sacks with logo. Please contact us about the business plan, speckler and price.
TURKEY: TÜRKLER MAHALLESİ GÖLCÜK CADDESİ FUĞLA MEVKİİ FATMA SİPAHİOĞLU İŞ MERKEZİ D BLOK NO:4 TÜRKLER – ALANYA / ANTALYA
TURKEY: SUN PLAZA MASLAK, BILIM SOKAK, N0:5, 34398-
SARIYER – ISTANBUL – TURKİYE
DUBAI: HARVEST HARBOR GENERAL TRADİNG L.L.C, BUSİNESS PARK ,DUBAI
BRAZIL : AVENIDA FAGUNDES FILHO,252-CJ.146-SAO JUDAS -SAOPAULO/BRAZIL
WhapsApp : +90 543 330 8063
