Structural Features
- More products are obtained depending on the higher water removal rate.
- Strong dough is obtained.
- There is no tearing or cracking in the shell.
- Obtained product volume.
- Homogenize the pore structure of your obtained broth.
- It has the perfect knife opening feature.
- Standard product is obtained.
- When suitable conditions are provided, the product becomes stale slowly.
Packing and Storage Conditions
- Fresh flour is not suitable for making bread, should be rested for 7-10 days in suitable storage conditions before being applied to the market. During the resting of the flour, there are some biological changes within it, and the bread quality is rising.
- The material used in the packaging of the flour should be air permeable but resistant to dripping.
- Woven fabric bags, kraft paper bags and polyethylene bags should be used as flour packaging material.
- The flour is stored at the processing places and should not be kept together with the substances which will give a bad smell, bad taste and other properties to the vehicles.
- The flour should not be exposed to direct sunlight.
- The floors should be smooth, the walls are smooth, easily cleanable, the material is not spilled, the products are not adversely affected.
- The overhead ceiling and roof runner must be insulated to prevent leakage and to avoid being affected by temperature changes.
- Packages containing flour should be freely navigable around dry ground and plastic grill, and should be stacked in conditions where good air can be drawn, in which case they should be loaded and unloaded and not exposed to rain.
- It should be consumed within 12 months of production date
