Azim Mother Cake is another of our products that must be found in our homes, practical in production and can be used to achieve excellent results in the final products. Wide in terms of usage area, high in quality, taste and image, this product, which can bring you to the ideal result, will become indispensable for your home use. The characteristic features of Azim Mother Keki can be listed as follows; It gives the desired color in the products, the desired swell is obtained, retains its freshness for a long time, has a solid structure, the pore structure is homogeneous, and it can give standard products..
Moisture: %14 max Protein: %8,5-10 min Ash: %0,60 max Gluten: %25 min Certıfıcate; HELAL, SNI, CNC, CNCA, ISO 9001, ISO 22000 and etc. FOB; 260 Per Ton (generally) Payment Term (must discuss also); - %30 Fırst Payment %70 Cash After BL - %20 Fırst Payment %80 Cash After BL - LC, CAD etc. Bag Type; 50 KG-25 KG and can use craft inside bags Estimated arrive time; 30-35 Days
Moisture: 14,5 max Protein: 8,50- 10,00 min Ash: 0,62 max Gluten: 29 min Bag Type; 50 KG-25 KG Estimated arrive time; 25-30 Days Notify** We can use your company's logo and name on the sacks
Gluten free cake flour can be used to make cake, muffins and pastries.
Moisture (%),Max 14, 5 % Ash content,Max 0, 55% Falling no,340 Protein, Min 10% Wet gluten ,Min 24% 50 or 25 p/p bag
Weight: 50 Kg Flour type:All purpose Extract:72% Moisture:14% Protein:11.5% - 12.5% Gluten:24%- 28% 20' Container FCL = 480 bags (24 Metric Tons) Weight: (50 Kg per bag) We choose thick bags material to protect the flour from outer weather conditions. Customized Packaging Available Available Private Label 35 % advance payment, 65% against scan copy of shipping documents.
Cakes And Biscuit Flour
Product Description: Wheat Flour 12,5 % Protein Product Origin : Italy Key Specifications/special Features : For Pizza,for Cake,for Bread Minimum Order Size And Packgaing Details : 870 Bags In Doublepaper
Desiccated coconut We Have Quality Desiccated Coconut Powder The processes of desiccated coconut are as below: Removal of coconut husk, Removal of coconut shell, Removal of thick brown coconut skin, Washing of white coconut meat to remove foreign material, Blanching of white coconut meat to reduce the number of microorganism to the safe level fit for human consumption within its shelf life, Cutting of white coconut meat into the desired size ( will be medium and fine size levels ) Hot air blow drying the grated white coconut meat to reduce the moisture content from 19% to less than 3%, Cooling of desiccated coconut, Sieving of desiccated coconut to separate desiccated coconut as according to the desired size, Finally, the packing of desiccated coconut. End Of Use:- Fillers inside Chocolate Bars Ingredients in biscuits, Toffees, and Chocolates Cake Decorations Baking Industry Snacks Frozen Food Industry, Ice Cream Specification: Moisture: 3% max FFA : 0.3% max Fat content: 62% min for high fat and 30 % +/- 5 % for low fat SO2: 100ppm max E-coli & Salmonella: negative. Natural white, free from foreign matter. Flavor: Mild, fresh and sweet characteristic of coconut with no off-flavor and odor Contact us for More Inquiry
S&M Layer Cake brings a modern take to a classic treat to show you just how delicious a simple double layer cake with cream-based filling can really be. Perfect dessert for any special occasion, S&M Layer Cake comes in flavourful variants which can surely make your mouth water. Simply choose one that is suited to your taste buds Chocolate, Strawberry or Pandan and enjoy the all-time favourite snack with your loved ones.
Wheat flour is a powder made from the grinding of wheat used for human consumption. Wheat varieties are called "soft" or "weak" if gluten content is low and are called "hard" or "strong" if they have high gluten content. Hard flour, or bread flour, is high in gluten, with 12% to 14% gluten content, and its dough has elastic toughness that holds its shape well once baked. Soft flour is comparatively low in gluten and thus results in a loaf with a finer, crumbly texture, soft flour is usually divided into cake flour, which is the lowest in gluten, and pastry flour, which has slightly more gluten than cake flour.
Flour Type 650 Protein 10,5 % min. Gluten 26 % min. Moisture 14,5 % max. Ash 0,65 % max. Gluten Index 80 % min. Sedimentation 35 (ml) min. Delay Sedimentation 40 (ml) min. Falling Number 300-350 sn. Energy 110 (cm2) min. Package PP/KRAFT/PP+KRAFT Net weight 22,5-25-50 KG With the high level of water absorption rate, allows to produce more products The pinholes on composition of pastry seem coordinated and small Pastry's composition is more elastic Pastry is more strong Pastry get in shape more easily Bread does not get stale for a long time. Wheat Flour Type 550 Protein 11 % min. Gluten 29 % min. Moisture 14 % max. Ash 0,55 % max. Gluten Index 80 % min. Sedimentation 35 (ml) min. Delay Sedimentation 45 (ml) min. Falling Number 300-400 (sec.) Energy 110 (cm2) min. Package PP/KRAFT/PP+KRAFT Net weight 25-50 KG With the high level of water absorption rate, allows to produce more products The pinholes on composition of pastry seem coordinated and small Crust seem dazzled and nice shaped The volume of bread looks bigger Pastry's composition is more elastic Knife cut is excellent. Cake and Pastry Flour Protein 9 % min. Gluten 22 % min. Moisture 14 % max. Ash 0,65 % max. Package PP/KRAFT/PP+KRAFT Net weight 25-50 KG Gives best color to product Pastry and Cake does not get stale for a long time Pastry and Cake get in shape more easily The volume of product looks bigger The end product looks strong and nice shaped
Request a quote online for Dessert Boxes Our dessert boxes are produced from 100% food-safe recyclable paper for packing cake & oriental sweets like baklawa. High-quality printing and graphics are available and customizable, meaning that the Dessert Boxes can increase brand recognition. We also manufacture Bakery bags and Sweets boxes.
Wheat flour 1st grade Quality: Moisture max 14 Wet Gluten min 23 Index Gluten 65-80 Falling number 330-350 Ash max 65 Whiteness min 50 All-purpose Quality: Moisture max 14 Wet Gluten min 26 Index Gluten 65-80 Falling number 330-350 Ash max 65 Whiteness min 50 Top Grade Quality: Moisture max 14 Wet Gluten min 26 Index Gluten 65-80 Falling number 330-350 Ash max 55 Whiteness min 55 Extra grade Quality: Moisture max 14 Wet Gluten min 29 Index Gluten 65-80 Falling number 330-350 Ash max 53 Whiteness min 58