Raw materials:
Various kinds of wheat are provided and blended from internal and external sources.
Quality Control:
This company has a full-equipped chemical-physical-microbiological laboratory for controlling raw material and products specifications.
The list of the tests which are
achieved in the laboratory are:
|
· Moisture ·
Color ·
Ash ·
Acidity ·
Wet Gluten ·
Gluten Index ·
Determination of particle size ·
Necessary microbiological tests ·
Protein |
 |
The products and their characteristics:
| Charact./Name | Moisture(%) | Ash Max(%) | Wet Gluten Min(%) | Particle Size (micron) |
| Flat-Bread Flour | 14.2 | max. : 1.3 | 25 | 125 to 280 |
| Volume-Bread Flour | 14.2 | max. : 0.75 | 25 | 125 to 200 |
| Pastry Flour | 14.2 | max. : 0.5 | 25 | 60 to 125 |
The flour is delivered in 40kg P.P. bags.