• For Toast Style, Roll, Bun and Sandwich Bread with the high protein, gluten, water absorption, and energy content.
• Homogeneous and thin pore structure.
• Easy processing and kneading of the dough.
• Desired crust structure and colour quality.
• High volume expansion.
• Late staling properties.

• For French Baguette, Batard and Pan Bread with moderate strengt, protein and energy values.
• Homogeneous and thin pore structure.
• Good volume and internal structure.
• Crisp crust and desired colour quality.
• Late staling properties.

• For Flat Breads, such as Arabic (Pitta), Chapati, Roti, and Tandoori with the moderate protein and gluten content.
• Excellent elasticity and elongation.
• Resistance against tearing.
• Easy processing.
• Desired darker colour.
• Late staling.
• Rich nutritious properties.

PACKAGING 20-25-50 Kgs Kraft Paper / Polypropylene Bags