WHEAT FLOUR
OUR WHEAT SOURCES
We verify the production chain of our suppliers, ensuring that they have all the international certifications thus their products are mostly free of: exploited labor, irreversible environmental impact, unfair working conditions.
Fair trade practices in Turkey are overseen by Fairtrade Turkey, which is a part of the global Fairtrade International network. Fairtrade Turkey works with small-scale farmers and cooperatives across the country to ensure that they receive fair prices for their wheat and other crops. Fairtrade wheat production in Turkey is typically organic and free from harmful chemicals, which benefits both the farmers and the environment.
The fair trade premium paid to farmers in Turkey is often used to support community development projects, such as building schools or improving access to healthcare.
TURKEY
One of Top producer of fine Wheat Flour.
ABOUT WHEAT FLOUR
Attention to Detail
Turkey is one of the largest producers of wheat in the world, and it is one of the most important crops in the country. Turkish wheat is known for its high quality and rich taste, which makes it ideal for making flour.
The most commonly used type of wheat for flour production in Turkey is called "bread wheat," which has a high protein content and is ideal for making bread.
Turkey produces a wide range of wheat flour products, including all-purpose flour, bread flour, pastry flour, and cake flour. The milling industry in Turkey is highly developed and modern, with many large-scale milling companies producing high-quality wheat flour.
Turkish wheat flour is also used in traditional Turkish foods such as pide (a type of flatbread), simit (a sesame-covered bread ring), and baklava (a sweet pastry).
Bread Flour
Type 550
TECHNICAL SPECIFICATIONS
What We Offer
Humidity: 14,5% max
Protein: 11,5% - 12% (factor 5,7)
Gluten: 27% min
Sedimentation: 35 min
Ash: 0,55%
Water absorption: 58% min
Stability of dough: 6 minutes min
Degree of oftening: 80 BU max
Energy: 90 cm extensograph
Taste and smell: in particular taste and smell
Bread Flour
Type 650
TECHNICAL SPECIFICATIONS
What We Offer
Humidity: 14,5% max
Protein: 11%
Gluten: 26% min
Sedimentation: 32 min
Ash: 0,65%
Water absorption: 57% min
Stability of dough: 4 minutes min
Degree of oftening: 90 BU max
Energy: 80 cm extensograph
Taste and smell: in particular taste and smell
All Purpose Flour
TECHNICAL SPECIFICATIONS
What We Offer
Humidity: 14,5% max
Protein: 10-11,5% (factor 5,7)
Gluten: 26% min
Sedimentation: 35 min
Ash: 0,65%
Water absorption: 58% min
Stability of dough: 5 minutes min
Degree of oftening: 120 BU max
Energy: 80 cm2 extensograph
Taste and smell: in particular taste and smell
French Baget Flour
TECHNICAL SPECIFICATIONS
What We Offer
Humidity: 14,2% max
Protein: 12%
Gluten: 28% min
Sedimentation: 35 min
Ash: 0,65%
Water absorption: 58% min
Stability of dough: 6 minutes min
Degree of oftening: 80 BU max
Energy: 90 cm2 extensograph
Taste and smell: in particular taste and smell
Cake Flour
TECHNICAL SPECIFICATIONS
What We Offer
Humidity: 14,5% max
Protein: 8,5-10% (factr 5,7)
Gluten: 25% min
Sedimentation: 25 min
Ash: 0,62%
Water absorption: 55% min
Stability of dough: 2 minutes min
Degree of oftening: 150 BU max
Energy: 60 cm extensograph
Taste and smell: in particular taste and smell
Pizza Flour
TECHNICAL SPECIFICATIONS
What We Offer
Humidity: 14,5% max
Protein: 12,50-13,00% (factor 5, 7)
Gluten: 30% min
Sedimentation: 40 min
Ash: 0,55%
Water absorption: 60% min
Stability of dough: 12 minutes min
Degree of oftening: 60 BU max
Energy: 120 cm2 extensograph
Taste and smell: in particular taste and smell
Whole Wheat Flour
TECHNICAL SPECIFICATIONS
What We Offer
Humidity: 14% max
Protein: 10-11%
Gluten: 26% min
Sedimentation: 25 min
Ash: 1,00%
Water absorption: 55% min
Stability of dough: 3 minutes min
Degree of oftening: 140 BU max
Energy: 70 cm2 extensograph
Taste and smell: in particular taste and smell
