Food & Agriculture•Flour & Milling Products
Hamburger – Sandwich Flour
A high-performance flour variety specially developed for the production of hamburger buns, sandwich bread, and brioche-type breads. Thanks to its strong gluten structure, it provides ideal volume increase and symmetrical form during baking. It creates a homogeneous crumb structure in the interior while producing a golden, thin, and flexible crust on the outer surface. It delivers stable results in industrial lines with its high water absorption and sugar tolerance. Contact us for technical details and price quotation.
Technical Specifications
| Ash | Max 0.60% (Dry Basis) |
| Fat | 1.2 g |
| Energy | 348 - 358 kcal |
| Gluten | Min 29% |
| Protein | Min 12.0% (Dry Basis) |
| Storage | Store in a cool, dry environment free from foreign odors. |
| Moisture | Max 14.5% |
| Packaging | 25 kg / 50 kg or Big Bag |
| Shelf Life | 12 Months under proper conditions |
| Ingredients | Wheat Flour, Antioxidant (Ascorbic Acid), Fungal Alpha Amylase, Special Volume-Enhancing Enzymes |
| Carbohydrate | 72 - 74 g |
| Dietary Fiber | 2.6 g |
| Sedimentation | Min 38 ml |
Quotes are provided for bulk purchases and export requests.
