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FLOUR no 1 FLOUR NO.1

  • UAE UAE  
  • Quantity Required: 3,000
  • Last Updated:
    Posted on: 19 Nov 2024

  • Time Left: 11Y 11M
  • Destination Port: Dubai

RFQ Details

ANALYSIS RESULTS
***** agthia
FLOUR NO.1
Parameters Unit Turkey Flour
1. Physico-Chemical
1 Moisture % 12.88
2 Ash % 0.52
3 Gluten - Wet % 25.10
4 Gluten - Dry % 9.80
5 Gluten - Index % 91.2
6 Falling Number Sec. 391.0
7 Protein (as is) % 10.50
Iron 30 32 PPM ( MG/KG)
Folic Acid = 1.50 2.00 PPM ( MG/KG)
II. Rheological
1 Water Absorption % 58.6
2 Development Time min. 2.0
3 Stability min. 9.0
4 Resistance (height) BU 340.0
5 Extensibility Cm 19.0
III. Sieving Test
1 Through sieve 250 % 100
2 Through sieve 125 % 97.56
3 Through sieve 90 % 81.36
4 Through sieve 63 % 46.04
5 Through sieve 45 % 18.44