Sell Blue Triangle Flour BOGASARI 1KG ORIGINAL PREMIUM HALAL Cake Bread, Flour best price

Foods such as bolu, brownies, banana cake, sweet martabak, muffins, mooncake, croissants, puff pastry, danish, bapia, pastel, croquette, risoles, and others In flour there is an insoluble protein called gluten, which is chewy and elastic. In bread dough, gluten is used to hold the dough in development so it is solid and does not shrink back. As for noodles, gluten determines the level of reliability and elasticity of noodles. Gluten levels distinguish one type of flour from the other. The higher the protein content, the greater the gluten content of a flour. The gluten content of the wheat is usually dependent on the type of wheat used to make it. The precise use of flour is essential in the manufacture of a type of food. Wheat flour is 12% 14% ideal for bread and noodles, while 10.5% 11.5% is commonly used for cookies, pastry, pie and doughnuts. Fried, cake, biscuit and wafer can use 8% 9% protein protein. The quality of flour is influenced by moisture, ash, and other physical parameters including water absorption. Moisture is the amount of water in flour. If the moisture level exceeds the maximum standard, the flour savings will decrease and make it more rapidly damaged, moldy and sappy. Ash is the mineral content of flour that affects the process and end product, for example in color (crumb color on bread, noodle color, etc.). For the best flour the blue triangle chose!