Best Quality Wheat Flour 650 Bakery

Color :

- white – cream , with fine wheat bran particles.

Smell :

- characteristic to flour , without mould smell or other

foreign smell

Taste:

- normal, slight sugary, neither bitter nor sour, without gritting of teeth at chewing

Properties

Value

STAS

Principle of analysis

Moisture, % max

*4,5

SR *0/*7

Losses of weight during heating at ***0C for *0 minutes

Acidity ,grade max

2,8

SR *0/*7

By titration .

Wet gluten , % min

*4

SR ISO ****5/2/*7

****5/1/*7

Separate proteic substances in gluten form.

Deformation value

***2

SR *0/*7

Maintain a wet gluten globe 1 hour and measure its deformation

Content of mineral substances , % max

0,*5

SR ISO ***1/*2

Determine the residue of flour calcinations at **0 – **0oC.

Ash not dissolved  in HCl, *0 % , % max

0,2

SR *0/*7

The residue of flour calcinations is treat with HCl *0 %

Content proteinic substances % min

*0

SR EN ISO ****3/*7

Organic substances with nitrogen are break up in H2SO4

Falling number, sec., min