BISCUIT FLOUR

It is used in making all kinds of biscuits and wafers.
A fluid and easily processed dough is obtained.
It provides a brittle structure that is suitable for making biscuits and stays late.
It does not cause irregular swelling and deformity.

 

Technicial Specifications
Moisture (%): 14,5 max.
Protein (%): 12,5 min.
Cinder (%): 0.58 max.
Gluten (%): 29 min.

 

 Shelf Life : 1 Year
BISCUIT FLOUR