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Wet Gluten

The document describes specifications for 8 types of wheat flour from Turkey. The flours are packed in 50 kg bags and have maximum extraction rates ranging from 67% to 80%. Key measures of quality including protein content, moisture levels, wet gluten content and falling number are provided for each flour type. Flour types are differentiated based on intended use and protein levels.

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Toni Acoski
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224 views2 pages

Wet Gluten

The document describes specifications for 8 types of wheat flour from Turkey. The flours are packed in 50 kg bags and have maximum extraction rates ranging from 67% to 80%. Key measures of quality including protein content, moisture levels, wet gluten content and falling number are provided for each flour type. Flour types are differentiated based on intended use and protein levels.

Uploaded by

Toni Acoski
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd
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WHEAT FLOUR

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Origin:    Turkey
Packing: 50 Kg. pp bags

WHEAT FLOUR-1
Extraction:                      72% max
Protein:                          13% min
Moisture:                      14,5% max
Ash Content:                  0,6 % max
Wet Gluten:                   28% min
Acidity:                          0,04 % max
Falling Number:              275/ secmin.
 

WHEAT FLOUR-2
Extraction :                     72% max
Protein :                        12% min
Moisture :                       14,5% max
Ash Content :                 0,6 % max
Wet Gluten :                   27% min
Acidity :                        0,04 % max
Falling Number:              275/ secmin.
 

WHEAT FLOUR-3
Extraction :                     72% max
Protein :                        11% min
Moisture :                       14,5% max
Ash Content :                 0,6 % max
Wet Gluten :                   26% min
Acidity :                        0,04 % max
Falling Number :             275/ sec min.
 

WHEAT FLOUR-4
Extraction :                     72% max
Protein :                        10% min
Moisture :                     14,5% max
Ash Content :                 0,6 % max
Wet Gluten :                    23% min
Acidity :                        0,04 % max
Falling Number :             275/ sec min.
 
WHEAT FLOUR-5 (SPECIAL FOR BISCUITS)
Protein:                        9% min.-10% max.
Ash Content:                0,6 max.
Moisture:                    14% max.
Wet Gluten:                  24% max.
Acidity:                        0,04 % max.
Falling No:                    230/sec min.
 

WHEAT FLOUR-6
Extraction:                     67% max
Protein:                         11,5% min
Moisture:                      14% max
Ash Content:                 0,55 % max
Wet Gluten:                   27% min
Acidity:                         0,04 % max
Falling Number:             275/ sec min.
 

WHEAT FLOUR-7
Extraction:                     75% max
Protein:                         11% min
Moisture:                      14% max
Ash Content:                  0,67 % max
Wet Gluten:                    25% min
Acidity:                          0,04 % max
Falling Number:             250/ sec min.
Packing:                         50 Kg. pp bags
 

WHEAT FLOUR-8
Extraction:                     80% max
Protein:                         10% min
Moisture:                      14% max
Ash Content:                 0,85 % max
Wet Gluten:                  24% min
Acidity:                         0,04 % max
Falling Number:             250/ sec min.

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