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FRANCOLA GREEN ...............
BREAD WHEAT FLOUR
FRANCOLA BLUE ...............
BREAD WHEAT FLOUR

Physical and Chemical Specifications
Moisture .........................................% 14 max
Ash ..................................................% 0.70-0,80
Protein ............................................% 12-12.5
Gluten .............................................% 29-31
1st Sedimentation ...........................43-45
Delayed Sedimentation ...................50-55
Water Endurance ............................% 61
Stability ...........................................8 dk min.
Softening Degree ............................70 B.U
Extensibility .................................... 160 mm
Maximum Strength of Dough...........550-650 BU

Taste and Smell Original Taste and Smell
Color and Appearance Original color and appearance
Packing Type 50, 25, 10 kg pp linen bags or 5,10 kg kraft bags

Area of use
It is used for the production of every kind of bread and bakery products.
Structural Characteristics
To be prepared with special wheat blending for every kind of production
Taking pieces of bread with higher numbers
Internal structure of bread being homogenous and thin pores and bread crust being thin
Being easy to remold despite its powerful structure
Easy knife rolling out

Physical and Chemical Specifications
Moisture ......................................... % 14 max
Ash .................................................. % 0.70-0.80
Protein ............................................ % 12
Gluten ............................................. % 28-30
1st Sedimentation ...........................40-43
Delayed Sedimentation ................... 45-50
Water Endurance ............................ %60
Stability ........................................... 7 dk min.
Softening Degree ............................ 80 B.U
Extensibility ..................................... 150 mm
Maximum Strength of Dough............500-600 BU

Taste and Smell Original Taste and Smell
Color and Appearance Original color and appearance
Packing Type 50, 25, 10 kg pp linen bags or 5,10 kg kraft bags
Area of use
H It is used for every kind of bread production especially Blacksea type bread.
Structural Characteristics
Prepared with special wheat blending for Blacksea type bread.
Internal structure of bread being homogenous and thin pores and bread crust being thin
Late staling
Being easy to remold and smooth knife rolling out

 
VALA .....................................
BREAD WHEAT FLOUR
EKTAŞ HARD FLOUR ............... SPECIAL PURPOSE WHEAT FLOUR
Physical and Chemical Specifications
Moisture .........................................% 14 max
Ash ................................................. % 0.70-0.80 max
Protein ........................................... % 11.5-12
Gluten ............................................ % 26-28
1st Sedimentation ...........................38-40
Delayed Sedimentation ...................40-45
Water Endurance ............................ % 58
Stability ............................................6 dk Min.
Softening Degree ............................90 B.U
Extensibility .....................................170 mm
Maximum Strength of Dough ......... 400-500

Taste and Smell Original Taste and Smell
Color and Appearance Original color and appearance
Packing Type 50, 25, 10 kg pp linen bags or 5,10 kg kraft bags
Area of use
Every kind of bread, especially French bread is suitable for the construction.
Structural Characteristics
The dough is kneaded easily
Very good blade opening
Lavash comfortable canceled due to the elastic nature
Tearing and cracking in the absence of shell
A long time in the dough during fermentation
No deformation
Physical and Chemical Specifications
Moisture ......................................... % 14 max
Ash ...................................................% 0.60 max
Protein ............................................ % 14
Gluten ..............................................% 32-34
1st Sedimentation ........................... 45-50
Delayed Sedimentation ................... 50-55
Water Endurance ............................ % 63
Stability ........................................... 16 dk Min.
Softening Degree .................... .... .. 25 B.U
Extensibility ................................ .... 165-170 mm
Maximum Strength of Dough........... 700-750 BU

Taste and Smell Original Taste and Smell
Color and Appearance Original color and appearance
Packing Type 50, 25, 10 kg pp linen bags or 5,10 kg kraft bags, 5,10,25 kg kraft
Area of use
It is used for the production of every kind of bread, Indian Bread, hamburger, pizza, pastry and bakery products.
Structural Characteristics
Easy to process
Perfect volume and elasticity
Obtaining much more product
No dough deformantion during fermentation of bread having larger volumes
EKTAŞ SEMİ HARD FLOUR...... SPECIAL WHEAT FLOUR EKTAŞ SOFT FLOUR..................... SPECIAL WHEAT FLOUR
Physical and Chemical Specifications
Moisture ......................................... % 14 max
Ash .................................................. % 0.60 max
Protein ............................................ %12
Gluten ............................................. % 28-30
1st Sedimentation ........................... 40-45
Delayed Sedimentation ................... 50-55
Water Endurance ............................ %62
Stability ..................................... ..... 11 dk Min.
Softening Degree ............................ 40 B.U
Extensibility ..................................... 155-160 mm
Maximum Strength of Dough............550-600 BU

Taste and Smell Original Taste and Smell
Color and Appearance Original color and appearance
Packing Type 50, 25, 10 kg pp linen bags or 5,10 kg kraft bags, 5,10,25 kg kraft
Area of use
It is used for the production of every kind of bread, noodlle, Indian Bread and bakery products.
Structural Characteristics
Prepared with special wheat belnding for every kind of production
Taking pieces of bread with higher numbers
Easy to remold despite its powerful structure
Internal structure of bread being homogenous and thin pores and bread crust being thin
Physical and Chemical Specifications
Moisture ......................................... % 14 max
Ash ...................................................% 0.60 max
Protein ............................................ %10
Gluten ............................................. % 23-25
1st Sedimentation ........................... 25-30
Delayed Sedimentation ................... 25-30
Water Endurance ............................ %60
Stability ........................................... 3 dk Min.
Softening Degree ............. .............. 120 B.U
Extensibility ..................................... 150-155 mm
Maximum Strength of Dough..... ..... 200-250 BU

Taste and Smell Original Taste and Smell
Color and Appearance Original color and appearance
Packing Type 50, 25, 10 kg pp linen bags or 5,10 kg kraft bags, 5,10,25 kg kraft
Area of use
Used for the production of every kind of biscuit, noodle and wafer.
Structural Characteristics
Easy to process
Perfect volume and elasticity
Obtaining much more product
Yields perfect products in crunchy structure as compatible with biscuit and wafer production
EKTAS WHOLE FLOUR..... SPECIAL PURPOSE WHEAT FLOUR EDEBALİ................................................. SPECIAL PURPOSE WHEAT FLOUR
Physical and Chemical Specifications
Moisture ......................................... % 14 max
Ash ...................................................% 1,5 max
Protein .............................................% 15
Gluten ..............................................% 32-34
1st Sedimentation ...........................35-40
Delayed Sedimentation ................... 45-50
Water Endurance ............................ %65
Stability ............................................10 dk Min.
Softening Degree ............................ 60 B.U
Extensibility ..................................... 145-150 mm
Maximum Strength of Dough........... 550-600 BU

Taste and Smell Original Taste and Smell
Color and Appearance Original color and appearance
Packing Type 50, 25, 10 kg pp linen bags or 5,10 kg kraft bags, 5,10,25 kg kraft
Area of use
It is used for the production of village type breads and similar kind of bakery products in bakeries and homes.
Structural Characteristics
Easy to digest and also arranges digestion functions
Gives feeling of fulness by inflating stomach
Arranges level of sucrose with thanks to its polysaccharide content
Protects your health and form
Provides accumulation of less fats in human body
Physical and Chemical Specifications
Moisture ......................................... % 14 max
Ash ................................................ . % 0.60 max
Protein ............................................ % 13
Gluten ............................................. % 32-34
1st Sedimentation ........................... 55
Delayed Sedimentation ................... 55-60
Water Endurance ............................ % 63
Stability ........................................... 12 dk Min.
Softening Degree ............................ 30 B.U
Extensibility ..................................... 175-185 mm
Maximum Strength of Dough........... 650-750 BU

Taste and Smell Original Taste and Smell
Color and Appearance Original color and appearance
Packing Type 50, 25, 10 kg pp linen bags or 5,10 kg kraft bags, 5,10,25 kg
Area of use
It is used for production of every kind of bread and hamburger, pastry, pizza, sandwich bread.
Structural Characteristics
Easy to process
Perfect volume and elasticity
Obtaining much more product
No dough deformantion during fermentation of bread having larger volumes
RAMADAN FLOUR.............................. SPECIAL PURPOSE WHEAT FLOUR UN LİFE............................................................... SPECIAL WHEAT FLOUR
Physical and Chemical Specifications
Moisture ......................................... % 14 max
Ash .................................................. % 0.60 max
Protein ............................................ % 13
Gluten ............................................. % 32-34
1st Sedimentation ........................... 55
Delayed Sedimentation ................... 55-60
Water Endurance ............................ % 63
Stability ........................................... 12 dk Min.
Softening Degree ............................ 30 B.U
Extensibility ........................ ............ 175-185 mm
Maximum Strength of Dough........... 650-750 BU

Taste and Smell Original Taste and Smell
Color and Appearance Original color and appearance
Packing Type 50, 25, 10 kg pp linen bags or 5,10 kg kraft bags, 5,10,25 kg
Area of use
Used in every kind of products in that rolling pin is used such as sweet pastry, patty and waffle, pastry with meat/cheese filling, cake and cookies.
Structural Characteristics
Easy to process
Perfect volume and elasticity
Obtaining much more product
No dough deformantion during fermentation of flat bread having larger volumes
Physical and Chemical Specifications
Moisture ......................................... % 14 max
Ash .................................................. % 0.60 max
Protein ............................................ %12
Gluten .................................... ........ % 30-32
1st Sedimentation ........................... 35-40
Delayed Sedimentation ................... 45-50
Water Endurance ............................ %63
Stability .............................. ............ 18 dk Min.
Softening Degree ............................ 70 B.U
Extensibility ..................................... 175-185 mm
Maximum Strength of Dough........... 400-450 BU

Taste and Smell Original Taste and Smell
Color and Appearance Original color and appearance
Packing Type 50, 25, 10 kg pp linen bags or 5,10 kg kraft bags, 5,10,25 kg kraft
Area of use
Used for the production of every kind of flat bread.
Structural Characteristics
Easy to process
Perfect volume and elasticity
Obtaining much more product
No dough deformantion during fermentation of flat bread having larger volumes
   
     
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