Traditional Bread Flours
French Baguette Flour
Technical Specifications:
Protein: % 12 min
Moisture: %14 max
Ash: %0,65 max
Product Information:
Can be used for French Baguette Bread Production. Thanks to the carefully arranged nutritional values, dought gets in shape easily and the bread gets it’s volume in full.
Traditional Bread Flours
Sugar Bread Flour
Technical Specifications:
Protein: % 13,5 min
Moisture: %14 max
Ash: %0,60 max
Product Information:
With the high protein amount included, Sugar Bread Flour is the ideal product for the Sugar Bread, made mostly in Ghana, Benin, Togo etc..
Traditional Bread Flours
Pao Bread Flour
Technical Specifications:
Protein: % 13 min
Moisture: %14 max
Ash: %0,60 max
Product Information:
Pao Bread is a special bread baked mostly in Brasil by adding butter and cheese in the dough.
After long research and development process, Tezcan Flour Mills presents the ultimate Pao bread flour to it’s customers in Brasil and in whole Latin America.
Traditional Bread Flours
Chapati Bread Flour
Technical Specifications:
Protein: % 11 min
Moisture: %14 max
Ash: %0,65 max
Product Information:
Chapati Bread, also known as Roti, Safati, Shabaati, in an un leavened flat bread originating from the Indian sub continent and staple in India, Nepal, Bangladesh, Pakistan.
Traditional Bread Flours
Lavash Bread Flour
Technical Specifications:
Protein: % 11,5 min
Moisture: %14 max
Ash: %0,65 max
Product Information:
Lavash is a thin flatbread usually leavened, traditionally baked in a tandoor (tonir) or on a sajj, and common to the cuisines of South Caucasus, Western Asia, and the areas surrounding the Caspian Sea. Lavash is one of the most widespread types of bread in Armenia, Azerbaijan, Iran and Turkey. The traditional recipe can be adapted to the modern kitchen by using a griddle or wok instead of the tonir.
Traditional Bread Flours
Pita Bread Flour
Technical Specifications:
Protein: % 11 min
Moisture: %14 max
Ash: %0,65 max
Product Information:
Pita or pitta is a family of yeast-leavened round flatbreads baked from wheat flour, common in the Mediterranean, Middle East, and neighboring areas. It includes the widely known version with an interior pocket, also known as Arabic bread (Arabic: khubz ʿarabī), Syrian bread, and other names, as well as pocketless versions such as the Greek pita, used to wrap souvlaki.
Traditional Bread Flours
Tortilla Bread Flour
Technical Specifications:
Protein: % 11,5 min
Moisture: %14 max
Ash: %0,65 max
Product Information:
A tortilla is a flat, circular and typical food, similar to a thin flatbread, usually made from nixtamalized wheat flour. The Aztecs and other Nahuatl speakers called tortillas tlaxcalli First made by the indigenous peoples of Mesoamerica before colonization, tortillas are a fundamental part of the cuisines of many countries of the American continent.
Traditional Bread Flours
Naan Bread Flour
Technical Specifications:
Protein: % 11,5 min
Moisture: %14 max
Ash: %0,65 max
Product Information:
Naan is a leavened, oven-baked flatbread found in the cuisines mainly of Western Asia, South Asia, Indonesia, Myanmar and the Caribbean.
Traditional Bread Flours
Sandwich Bread Flour
Technical Specifications:
Protein: % 12 min
Moisture: %14 max
Ash: %0,60 max
Product Information:
Sandwich bread (also referred to as sandwich loaf) is bread that is prepared specifically to be used for the preparation of sandwiches. Sandwich breads are produced in many varieties, such as white, whole wheat, sourdough, rye, multigrain and others. Sandwich bread may be formulated to slice easily, cleanly or uniformly, and may have a fine crumb (the soft, inner part of bread) and a light texture.
Traditional Bread Flours
Ciabatta Bread Flour
Technical Specifications:
Protein: % 12,5 min
Moisture: %14 max
Ash: %0,65 max
Product Information:
Ciabatta literally "slipper") is an Italian white bread made from wheat flour, water, salt, yeast and olive oil, created in 1982 by a baker in Adria, province of Rovigo, Veneto, Italy, in response to the popularity of French baguettes. Ciabatta is somewhat elongated, broad, and flat, and is baked in many variations, although unique for its alveolar holes. Ciabatta is made with a stronger flour and uses a very much wetter dough than traditional French bread
