This flour is prepared from all the endosperm and a large amount of bran. It is used to prepare Sangak bread.
The degree of extraction and the high bran percentage of this flour make it have a high nutritional value.
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 Sangak Flour | ||
| Property | Standard limits | Product analysis |
| humidity | Max 14.2% | 13.5-14 |
| Wet gluten | Min 26 | 28-29 |
| Gluten Index | ___ | 90-93 |
| Falling number | 250-400 | 350-380 |
| Starch damage | 17-20 | 16-19 |
| total ash | 1.251-1.500 | 1.300-1.430 |
| Unsolvent ashes in acid | Max 0.05 | 0.01-0.03 |
| PH | 5.6-6.5 | 6.0-6.5 |
| acidity | Max 4.1 | 2.4-3 |
| Protein | Min 11.5 | 12.10 |
| Total count | Max 105 | 9×102 |
| mold and yeast | Max 5×103 | 6×102 |
| Granulation (micron) | ||
| ≤125 | Min 40 | 65% |
| ≥125 | Max 30 | 16% |
| ≥180 | Max25 | 19% |
| ≥500 | Max5 | ___ |