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Wheat Flour

We verify the production chain of our suppliers.

Wheat Flour from our sources has all the international certifications; thus, these products are mostly free of exploited labor, irreversible environmental impact, and unfair working conditions.

Wheat Flour

Our Sources

Fairtrade is a movement that seeks to promote social and environmental sustainability in the production of goods, including wheat flour.

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).

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Turkey

Bread Flour

Type 550

TECHNICAL SPECIFICATIONS

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  • 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 softening: 80 BU max

  • Energy: 90 cm stenograph

  • Taste and smell: in particular taste and smell

Bread Flour

Type 650

TECHNICAL SPECIFICATIONS

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  • 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 softening: 90 BU max

  • Energy: 80 cm stenograph

  • Taste and smell: in particular taste and smell

All Purpose Flour

All Purpose

TECHNICAL SPECIFICATIONS

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  • Humidity: 14,5% max

  • Protein: 10-11% (factor 5,7)

  • Gluten: 26% min

  • Sedimentation: 35 min

  • Ash: 0,65%

  • Water absorption: 58% min

  • Stability of dough: 5 minutes min

  • Degree of softening: 120 BU max

  • Energy: 80 cm stenograph

  • Taste and smell: in particular taste and smell

French Baguette Flour

French Baguette

TECHNICAL SPECIFICATIONS

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  • 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 softening: 80 BU max

  • Energy: 90 cm stenograph

  • Taste and smell: in particular taste and smell

Arabic Bread

Arabic Bread

TECHNICAL SPECIFICATIONS

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  • Humidity: 14,5% max

  • Protein: 11%

  • Gluten: 26% min

  • Sedimentation: 32 min

  • Ash: 0,65%

  • Water absorption: 57% min

  • Stability of dough: 5 minutes min

  • Degree of softening: 70 BU max

  • Energy: 80 cm stenograph

  • Taste and smell: in particular taste and smell

Cake Flour

Cake

TECHNICAL SPECIFICATIONS

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  • Humidity: 14,5% max

  • Protein: 8,5-10% factor (5,7)

  • Gluten: 25% min

  • Sedimentation: 25 min

  • Ash: 0,62%

  • Water absorption: 55% min

  • Stability of dough: 2 minutes min

  • Degree of softening: 150 BU max

  • Energy: 60 cm stenograph

  • Taste and smell: in particular taste and smell

Biscuit

Biscuit

TECHNICAL SPECIFICATIONS

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  • Humidity: 14% max

  • Protein: 8-9%

  • Gluten: 20% min

  • Sedimentation: 10 min

  • Ash: 0,65%

  • Water absorption: 52% min

  • Stability of dough: 1 minutes min

  • Degree of softening: 180 BU max

  • Energy: 20 cm stenograph

  • Taste and smell: in particular taste and smell

Pizza Flour

Pizza

TECHNICAL SPECIFICATIONS

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  • 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 softening: 60 BU max

  • Energy: 120 cm stenograph

  • Taste and smell: in particular taste and smell

Noodle Flour

Noodle

TECHNICAL SPECIFICATIONS

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  • Humidity: 14% max

  • Protein: 10-11%

  • Gluten: 27% min

  • Sedimentation: 35 min

  • Ash: 0,65%

  • Water absorption: 58% min

  • Stability of dough: 4 minutes min

  • Degree of softening: 120 BU max

  • Energy: 70 cm stenograph

  • Taste and smell: in particular taste and smell

Whole Wheat Flour

Whole Wheat

TECHNICAL SPECIFICATIONS

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  • 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 softening: 140 BU max

  • Energy: 70 cm stenograph

  • Taste and smell: in particular taste and smell

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