This product is produced from the combination of wheat kernel with other parts of endosperm (kernel). which is used to prepare all kinds of bread, especially bulky breads such as baguettes, toasts, and hamburgers. The quality of wheat is important in terms of elasticity, color, better water absorption, and the ability to retain gas. In this flour sample, factors such as quantity and quality of gluten, protein, level of enzyme activity and damaged starch play an essential role in improving the quality of flour, all of which are checked in Fedak Rodan flour factory during production.
| Fantasy star flour analysis | ||
| Property | Standard limits | Product analysis |
| humidity | Max 14.2% | 13.5-14 |
| Wet gluten | Min 26 | 28-29 |
| Wet gluten | ___ | 90-93 |
| Falling number | 300-350 | 280-340 |
| Starch damage | 18-24 | 19-22 |
| total ash | 0.551-0.800 | 0.560-0.700 |
| Unsolvent ashes in acid | Max 0.05 | 0.01-0.03 |
| PH | 5.6-6.5 | 5.9-6.0 |
| acidity | Max2.4 | 1.8-2 |
| Protein | Min 11 | 12.0 |
| Total count | Max 105 | 2×102 |
| mold and yeast | Max 5×103 | 5×103 |
| Granulation (micron) | ||
| ≤125 | Min 60 | 74% |
| ≥125 | Max 30 | 24% |
| ≥180 | Max10 | 2% |
| ≥500 | ___ | ___ |