Guzeller Wheat Flour Industry Corp.ınc.
We are manufacturer wheat flour. We are able to produce different type and specification of wheat flour. Our flours, produced in our modern factories, meets the needs for types such as bread, pastry, biscuits, hamburger, pizza bread, sandwich, dough, wafer, cornet, cake, tart.
GUZELLER Wheat Flour Spect.
1. Protein (%) :7, 0 - 13, 0
2. Moisture (%) :12, 0 - 14, 5
3. Ash - dry (%) :0, 40 - 1, 50
4. Zeleny (ml) :25 - 60
5. Wet gluten (perten-%) :20, 0 - 35, 0
6. Gluten index (perten-%) :60 - 100
7. Falling number (perten-sec) :200 - 400
8. Fungal falling number (perten-sec) :100 - 1800
9. Starch damage (chopin-ucdc) :19, 0 - 27, 0
10. Energy (brabender ekstensograph-cm2):40 - 190
11. Maximum (brabender ekstensograph-bu):50 - 1040
12. Extensibility (brabender ekstensograph-mm):70 - 190
13. Resistance to extension (brabender ekstensograph-bu) :100 - 700
14. Water absorption (farinograph-%):50, 0 - 64, 0
15. Stability (farinograph-min):1, 0 - 30, 0
16. Development time (farinograph-min):2, 0 - 9, 0
17. Degree of softening (farinograph-icc):25 - 150
18. Farinograph quality number :40 - 200
19. Taste, colour and smell: Natural
20. Acidity maximum (%):0, 1 (sulphuric acid/100 g of dry matter)
21. Rancidity : Free
22. Masses : Free
23. Origin : Turkey
GUZELLER Wheat Flour Spect.
1. Protein (%) :7, 0 - 13, 0
2. Moisture (%) :12, 0 - 14, 5
3. Ash - dry (%) :0, 40 - 1, 50
4. Zeleny (ml) :25 - 60
5. Wet gluten (perten-%) :20, 0 - 35, 0
6. Gluten index (perten-%) :60 - 100
7. Falling number (perten-sec) :200 - 400
8. Fungal falling number (perten-sec) :100 - 1800
9. Starch damage (chopin-ucdc) :19, 0 - 27, 0
10. Energy (brabender ekstensograph-cm2):40 - 190
11. Maximum (brabender ekstensograph-bu):50 - 1040
12. Extensibility (brabender ekstensograph-mm):70 - 190
13. Resistance to extension (brabender ekstensograph-bu) :100 - 700
14. Water absorption (farinograph-%):50, 0 - 64, 0
15. Stability (farinograph-min):1, 0 - 30, 0
16. Development time (farinograph-min):2, 0 - 9, 0
17. Degree of softening (farinograph-icc):25 - 150
18. Farinograph quality number :40 - 200
19. Taste, colour and smell: Natural
20. Acidity maximum (%):0, 1 (sulphuric acid/100 g of dry matter)
21. Rancidity : Free
22. Masses : Free
23. Origin : Turkey
Ürün-Hizmetleri Hakkında
We are manufacturer wheat flour. We are able to produce different type and specification of wheat flour. Our flours, produced in our modern factories, meets the needs for types such as bread, pastry, biscuits, hamburger, pizza bread, sandwich, dough, wafer, cornet, cake, tart.
GUZELLER Wheat Flour Spect.
1. Protein (%) :7, 0 - 13, 0
2. Moisture (%) :12, 0 - 14, 5
3. Ash - dry (%) :0, 40 - 1, 50
4. Zeleny (ml) :25 - 60
5. Wet gluten (perten-%) :20, 0 - 35, 0
6. Gluten index (perten-%) :60 - 100
7. Falling number (perten-sec) :200 - 400
8. Fungal falling number (perten-sec) :100 - 1800
9. Starch damage (chopin-ucdc) :19, 0 - 27, 0
10. Energy (brabender ekstensograph-cm2):40 - 190
11. Maximum (brabender ekstensograph-bu):50 - 1040
12. Extensibility (brabender ekstensograph-mm):70 - 190
13. Resistance to extension (brabender ekstensograph-bu) :100 - 700
14. Water absorption (farinograph-%):50, 0 - 64, 0
15. Stability (farinograph-min):1, 0 - 30, 0
16. Development time (farinograph-min):2, 0 - 9, 0
17. Degree of softening (farinograph-icc):25 - 150
18. Farinograph quality number :40 - 200
19. Taste, colour and smell: Natural
20. Acidity maximum (%):0, 1 (sulphuric acid/100 g of dry matter)
21. Rancidity : Free
22. Masses : Free
23. Origin : Turkey
GUZELLER Wheat Flour Spect.
1. Protein (%) :7, 0 - 13, 0
2. Moisture (%) :12, 0 - 14, 5
3. Ash - dry (%) :0, 40 - 1, 50
4. Zeleny (ml) :25 - 60
5. Wet gluten (perten-%) :20, 0 - 35, 0
6. Gluten index (perten-%) :60 - 100
7. Falling number (perten-sec) :200 - 400
8. Fungal falling number (perten-sec) :100 - 1800
9. Starch damage (chopin-ucdc) :19, 0 - 27, 0
10. Energy (brabender ekstensograph-cm2):40 - 190
11. Maximum (brabender ekstensograph-bu):50 - 1040
12. Extensibility (brabender ekstensograph-mm):70 - 190
13. Resistance to extension (brabender ekstensograph-bu) :100 - 700
14. Water absorption (farinograph-%):50, 0 - 64, 0
15. Stability (farinograph-min):1, 0 - 30, 0
16. Development time (farinograph-min):2, 0 - 9, 0
17. Degree of softening (farinograph-icc):25 - 150
18. Farinograph quality number :40 - 200
19. Taste, colour and smell: Natural
20. Acidity maximum (%):0, 1 (sulphuric acid/100 g of dry matter)
21. Rancidity : Free
22. Masses : Free
23. Origin : Turkey
| Firma: | Guzeller Wheat Flour Industry Corp.ınc. |
| Sektörü: | Gıda / Tarım » Unlu Ürünler / Makarna |
| İkincil Sektörü: | Gıda / Tarım » Hububat / Bitkisel Ürünler |
| Yetkili Kişi: | Mr.Ibrahim Guzel |
| Adres: | Ankara Yolu 23. Km. No:675 |
| Şehir: | Konya |
| Ülke: | Türkiye |
| Telefon: | (332) - 2713384 |
| Faks: | (332) - 2713345 |
| Web Sitesi: | http:// |
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