Küpeli Flour for Bread

Sunar Özlem  Küpeli Flour for Bread is used in the production of all kinds of bread pastries.

  •   High capacity of holding water and to be able to obtain more final products,
  •   To be able to obtain final products that have homogenous pore structure,
  •   To obtain fluffier final product,
  •   To be able to obtain final product that has beautiful knife-edge, thin and glazing crust,
  •   To be able to add beautiful aroma and taste to breads,
  •   To obtain high-quality products without using bread additives.
  •   To be able to preserve the freshness and structure of products,
  •   To be able to made standard-made goods,
  •   The dough should not be taken rigid.
  •   Water should be provided to the dough in the needed ratio.
  •   The dough should be kneaded effectively and well.
  •   The temperature of the dough should be between 22-24 degrees.
  •   The dough should be subjected to fermentation at about 35 degrees.
  •   There should not be air circulation in the manufacturing plant. 

It should be stored over wood grates in cool, airy, and dry areas


Offered to the market in 25-50 kg polypropylene sacks, and 25 kg Kraft bags.

  •   Humidity: 14.5 (Max)
  •   Gluten: 27 (Min)
  •   Protein: 10.5 (Min)
  •   Ash (at K.M.) 0.7-0.8 (Max)
  •   Sedimentation: 27 ml. (Min)
  •   Delayed Sedimentation: 27 ml. (Min)
  •   Falling Number (F.N.) : 250 sec. (Min)