Wheat flour Type 55
Protein (NX5.7) dry basis min. % 11,6
Wet Gluten dry basis min. % 29,0 (according to ISO measurement system:)
Wet Gluten dry basis min. % 25 (according to GOST measurement system).
Ash Maximum % 0,55
Moisture Maximum %14,5
Color: White
Smell: without any extraordinary smell.
Whiteness: min. in standard units-58; IDK: max. 100
Wheat flour Type 65
Protein (NX5.7) dry basis min. % 11,4
Wet Gluten dry basis min. % 30,0 (according to ISO measurement system:)
Wet Gluten dry basis min. % 26 (according to GOST measurement system).
Ash Maximum % 0,75
Moisture Maximum %14,8
Color: White
Smell: without any extraordinary smell.
Whiteness: min. in standard units- 42; IDK: max 100
Packaging:
Sack of 50 ; 25 ;