This flour product is produced by grinding soft and hard wheat and extracted from the central part of wheat endosperm.
It has a completely uniform texture and soft granulation, as well as high protein quality.
The difference between Nol 1 and Nol 2 is their gluten content, which can be chosen depending on the type of product.
Nol1: It is suitable for preparing all kinds of confectionery products, including all kinds of cakes and sweets.
| Analysis of Nol1 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 | 14-18 | 15-17 |
| total ash | 0.380-0.550 | 0.380-0.480 |
| Unsolvent ashes in acid | Max 0.05 | 0.01-0.03 |
| PH | 5.6-6.5 | 5.7-6.0 |
| Acidity | Max 2.4 | 1.8-2 |
| Protein | Min10 | 12 |
| Total Count | Max 105 | 1×102 |
| mold and yeast | Max 5×103 | 4.5×10 |
| Granulation (micron) | ||
| ≤125 | Min 75 | 80% |
| ≥125 | Max 20 | 18% |
| ≥180 | Max5 | 2% |
| ≥500 | ___ | ___ |