This flour is prepared from all endosperm and part of wheat bran and it is produced with 15% bran extraction degree.
The presence of bran in this product increases the nutritional value of the resulting bread.
This flour is used to produce traditional tafton and lavash breads.
According to the instructions of the food supervision department, it is enriched with permix of iron and folic acid at the rate of 200 grams per ton of flour.
| Analysis of Tufton and Lavash flour | ||
| Property | Standard limits | Product analysis |
| humidity | Max 14.2% | 13.5-14 |
| Wet gluten | Min 25 | 28-29 |
| Gluten Index | ___ | 90-93 |
| Falling number | 250-400 | 350-380 |
| Starch damage | 17-20 | 16-19 |
| total ash | 0.951-1.250 | 0.980-1.100 |
| Unsolvent ashes in acid | Max 0.05 | 0.01-0.03 |
| PH | 5.6-6.5 | 6.0-6.2 |
| acidity | Max 3.5 | 2-2.4 |
| Protein | Min 11 | 13.2 |
| Total count | Max 105 | 9×102 |
| mold and yeast | Max 5×103 | 6×102 |
| Granulation (micron) | ||
| ≤125 | Min 45 | 67% |
| ≥125 | Max 32.5 | 15% |
| ≥180 | Max20 | 18% |
| ≥500 | Max2.5 | ___ |