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 |  | GUZELLER Wheat Flour Ind.Corp.Inc. (Exporter, Manufacturer, Importer)
| |  |  |  | Company Profile | | | | | | | | We are manufacturer wheat flour. We are able to produce different type and specification of wheat flour. Our flours, produced in our modern factories, meets the needs for types such as bread, pastry, biscuits, hamburger, pizza bread, sandwich, dough, wafer, cornet, cake, tart.We are making production under the international quality standarts of ISO 9001:2000 and inaddition to this we are also implementing the HACCP rules in our productation
GUZELLER Wheat Flour Spect.
1. Protein (%) :7,0 - 13,0
2. Moisture (%) :12,0 - 14,5
3. Ash - dry (%) :0,40 - 1,50
4. Zeleny (ml) :25 - 60
5. Wet gluten (perten-%) :20,0 - 35,0
6. Gluten index (perten-%) :60 - 100
7. Falling number (perten-sec) :200 - 400
8. Fungal falling number (perten-sec) :100 - 1800
9. Starch damage (chopin-ucdc) :19,0 - 27,0
10. Energy (brabender ekstensograph-cm2):40 - 190
11. Maximum (brabender ekstensograph-bu):50 - 1040
12. Extensibility (brabender ekstensograph-mm):70 - 190
13. Resistance to extension (brabender ekstensograph-bu) :100 - 700
14. Water absorption (farinograph-%):50,0 - 64,0
15. Stability (farinograph-min):1,0 - 30,0
16. Development time (farinograph-min):2,0 - 9,0
17. Degree of softening (farinograph-icc):25 - 150
18. Farinograph quality number :40 - 200
19. Taste, colour and smell: Natural
20. Acidity maximum (%):0,1 (sulphuric acid/100 g of dry matter)
21. Rancidity : Free
22. Masses : Free
23. Origin : Turkey | | | | | | |  | Business Information | | | Capital: | 5,000,000 - 10,000,000 | | Annual Turnover: | 10,000,000 - 50,000,000 | | Business Type: | Exporter,Manufacturer,Importer, | | Products/Services we offer: | GUZELLER Wheat Flour Spect.
1. Protein (%) :7,0 - 13,0
2. Moisture (%) :12,0 - 14,5
3. Ash - dry (%) :0,40 - 1,50
4. Zeleny (ml) :25 - 60
5. Wet gluten (perten-%) :20,0 - 35,0
6. Gluten index (perten-%) :60 - 100
7. Falling number (perten-sec) :200 - 400
8. Fungal falling number (perten-sec) :100 - 1800
9. Starch damage (chopin-ucdc) :19,0 - 27,0
10. Energy (brabender ekstensograph-cm2):40 - 190
11. Maximum (brabender ekstensograph-bu):50 - 1040
12. Extensibility (brabender ekstensograph-mm):70 - 190
13. Resistance to extension (brabender ekstensograph-bu) :100 - 700
14. Water absorption (farinograph-%):50,0 - 64,0
15. Stability (farinograph-min):1,0 - 30,0
16. Development time (farinograph-min):2,0 - 9,0
17. Degree of softening (farinograph-icc):25 - 150
18. Farinograph quality number :40 - 200
19. Taste, colour and smell: Natural
20. Acidity maximum (%):0,1 (sulphuric acid/100 g of dry matter)
21. Rancidity : Free
22. Masses : Free
23. Origin : Turkey | | QA/QC Service: | In House |
| Contact Information | | | Company Name: | GUZELLER Wheat Flour Ind.Corp.Inc. | | Contact Person: |  | | Phone: |  | | Fax: |  | | Business Address: | Ankara Yolu 23. Km. No:675,Konya,Turkey(TR) |
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