Food & Agriculture•Flour & Milling Products
Baguette Flour
A high-performance flour variety specially developed for the production of traditional French-style baguette bread and artisan breads. Thanks to its strong gluten structure and high water absorption capacity, it gives the dough an excellent gas retention property. It supports the formation of the large-cell internal texture (alveoli) and golden crispy crust characteristic of baguette bread. Showing high tolerance to long fermentation processes, it delivers stable and characteristic results in professional bakery. Contact us for technical details and price quotation.
Technical Specifications
| Ash | Max 0.55% (Dry Basis) |
| Fat | 1.1 g |
| Energy | 345 - 355 kcal |
| Gluten | Min 30% |
| Protein | Min 12.5% (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 |
| Carbohydrate | 71 - 73 g |
| Dietary Fiber | 2.6 g |
| Sedimentation | Min 42 ml |
Quotes are provided for bulk purchases and export requests.
