Afourgrou is a manufacturer wheat flour. Afourgrou is able to produce different type and specification of wheat flour. Our flours, produced in our modern factories, meets the needs for types such as bread, pastry, biscuits, hamburger, pizza bread, sandwich, dough, wafer, cornet, cake, tart. GUZELLER Wheat Flour Spect. 1. Protein (%) :7,0 - 13,0 2. Moisture (%) :12,0 - 14,5 3. Ash - dry (%) :0,40 - 1,50 4. Zeleny (ml) :25 - 60 5. Wet gluten (perten-%) :20,0 - 35,0 6. Gluten index (perten-%) :60 - 100 7. Falling number (perten-sec) :200 - 400 8. Fungal falling number (perten-sec) :100 - 1800 9. Starch damage (chopin-ucdc) :19,0 - 27,0 10. Energy (brabender ekstensograph-cm2):40 - 190 11. Maximum (brabender ekstensograph-bu):50 - 1040 12. Extensibility (brabender ekstensograph-mm):70 - 190 13. Resistance to extension (brabender ekstensograph-bu) :100 - 700 14. Water absorption (farinograph-%):50,0 - 64,0 15. Stability (farinograph-min):1,0 - 30,0 16. Development time (farinograph-min):2,0 - 9,0 17. Degree of softening (farinograph-icc):25 - 150 18. Farinograph quality number :40 - 200 19. Taste, colour and smell: Natural 20. Acidity maximum (%):0,1 (sulphuric acid/100 g of dry matter) 21. Rancidity : Free 22. Masses : Free 23. Origin : Turkey