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TOP PIZZA FLOUR |
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Yadgar Wheat Flour (Atta) |
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Yadgar Whole Wheat Flour |
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Yadgar Special Flour |
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Yadgar Bran |
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Yadgar /Top Maida (All Purpose Flour) |
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Yadgar /Top Suji |
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Top Fine (Naan) |
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Top Pizza Flour |
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Products |
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designed @ dk systems |
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GENERAL CHEMICAL PARAMETERS |
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Moisture |
Max 14.00% |
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Protein |
Min12.00% |
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Ash |
Max 0.50 % |
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Wet Gluten |
Min 30 |
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Dry Gluten |
Min 9.50% |
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Gluten Index |
Min 95% |
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Sedimentation |
Min 50 |
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RHEOLOGICAL PARAMETRS (Haubelt) |
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WA (%) |
Min 58.00 % |
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DDT (min) |
Min 2.00 min |
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Stability (min) |
Min 5.00 min |
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Quality number |
Min 23.00 |
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Deg of softening (HE) |
Max 100 HE |
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ALPHA AMYLASE ACTIVITY |
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Falling Number |
300-500 Sec |
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PACKAGING AND SAFETY |
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Storage |
Store at ambient temperature |
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Labeling |
Product name, net weight, name and address. Date of manufacturing and date of expiry. |
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Packing (PP Bags) |
10 Kg |
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INTENDED USES |
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Special Flour for Pizza Production. |