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EKTAS TYPE 550 ..................... BREAD WHEAT FLOUR

EKTAS TYPE 650 ..................... BREAD WHEAT FLOUR

Physical and Chemical Specifications
Moisture...........................................% 14 max
Ash ..................................................% 0.550 max
Protein ............................................% 12-12.5
Gluten .............................................% 29-31
1st Sedimentation............................43-45
Delayed Sedimentation ..................50-55
Water Endurance .............................% 61
Stability ...........................................8 dk min.
Softening Degree ............................70 B.U
Extensibility.. ................................. 160 mm
Maximum Strength of Dough...........550-650 BU
Taste and Smell ........... Original Taste and Smell
Color and Appearance...Original color and appearance
Packing Type ................ 50, 25, 10 kg pp linen bags or 5,10 kg kraft bags
Area of use
It is used for the production of every kind of bread and bakery products.
Structural Characteristics
To be prepared with special wheat blending for every kind of production
Taking pieces of bread with higher numbers
Internal structure of bread being homogenous and thin pores and bread crust being thin
Being easy to remold despite its powerful structure
Easy knife rolling out

Physical and Chemical Specifications
Moisture...........................................% 14 max
Ash ..................................................% 0.650 max
Protein ............................................% 12
Gluten .............................................% 28-30
1st Sedimentation............................40-43
Delayed Sedimentation ..................45-50
Water Endurance .............................% 60
Stability ...........................................7 dk min.
Softening Degree ............................80 B.U
Extensibility.. ................................. 150 mm
Maximum Strength of Dough...........500-600 BU
Taste and Smell ........... Original Taste and Smell
Color and Appearance...Original color and appearance
Packing Type ................ 50, 25, 10 kg pp linen bags
Area of use
It is used for every kind of bread production especially Blacksea type bread.
Structural Characteristics
Prepared with special wheat blending for Blacksea type bread.
Internal structure of bread being homogenous and thin pores and bread crust being thin
Late staling
Being easy to remold and smooth knife rolling out

EKTAS TYPE 850 ..................... BREAD WHEAT FLOUR

EKTAS HARD FLOUR ............... SPECIAL PURPOSE WHEAT FLOUR

Physical and Chemical Specifications
Moisture...........................................% 14 max
Ash ..................................................% 0.850 max
Protein ............................................% 11.5-12
Gluten .............................................% 26-28
1st Sedimentation............................38-40
Delayed Sedimentation ..................40-45
Water Endurance .............................% 58
Stability ...........................................6 dk min.
Softening Degree ............................90 B.U
Extensibility.. ................................. 170 mm
Maximum Strength of Dough...........400-500 BU
Taste and Smell ........... Original Taste and Smell
Color and Appearance...Original color and appearance
Packing Type ................ 50, 25 kg pp linen bags
Area of use
It suitable for production of every kind of bread especially French bread.
Structural Characteristics
Dough being easy to remold
Very good knife rolling out
Easy production of thin bread with thanks to its elastic structure
No tearing and cracking on the bread crust
No deformation in the dough during longer periods of fermentations

Physical and Chemical Specifications
Moisture...........................................% 14 max
Ash ..................................................% 0.60 max
Protein ............................................% 14
Gluten .............................................% 32-34
1st Sedimentation............................45-50
Delayed Sedimentation ..................50-55
Water Endurance .............................% 63
Stability .................................. .......16 dk min.
Softening Degree ............................25 B.U
Extensibility.. ................................. 165-170 mm
Maximum Strength of Dough...........700-750 BU
Taste and Smell ........... Original Taste and Smell
Color and Appearance...Original color and appearance
Packing Type ................ 50, 25 kg pp bags, 5,10,25 kg craft bags or 50 kg cloth bags
Area of use
It is used for the production of every kind of bread, Indian Bread, hamburger, pizza, pastry and bakery products.
Structural Characteristics
Easy to process
Perfect volume and elasticity
Obtaining much more product
No dough deformantion during fermentation of bread having larger volumes

EKTAS SEMI-HARD FLOUR...... SPECIAL PURPOSE WHEAT FLOUR

EKTAS SOFT FLOUR..................... SPECIAL PURPOSE WHEAT FLOUR

Physical and Chemical Specifications
Moisture...........................................% 14 max
Ash ..................................................% 0.60 max
Protein ............................................% 12
Gluten .............................................% 28-30
1st Sedimentation............................40-45
Delayed Sedimentation ..................50-55
Water Endurance .............................% 62
Stability .................................. .......11 dk min.
Softening Degree ............................40 B.U
Extensibility.. ................................. 155-160 mm
Maximum Strength of Dough...........550-600 BU
Taste and Smell ........... Original Taste and Smell
Color and Appearance...Original color and appearance
Packing Type ................ 50, 25 kg pp bags, 5,10,25 kg craft bags or 50 kg cloth bags
Area of use
It is used for the production of every kind of bread, noodlle, Indian Bread and bakery products.
Structural Characteristics
Prepared with special wheat belnding for every kind of production
Taking pieces of bread with higher numbers
Easy to remold despite its powerful structure
Internal structure of bread being homogenous and thin pores and bread crust being thin

Physical and Chemical Specifications
Moisture...........................................% 14 max
Ash ..................................................% 0.60 max
Protein ............................................% 10
Gluten .............................................% 23-25
1st Sedimentation............................25-30
Delayed Sedimentation ..................25-30
Water Endurance .............................% 60
Stability .................................. ........3 dk min.
Softening Degree ............................120 B.U
Extensibility.. ................................. 150-155 mm
Maximum Strength of Dough...........200-250 BU
Taste and Smell ........... Original Taste and Smell
Color and Appearance...Original color and appearance
Packing Type ................ 50, 25 kg pp bags, 5,10,25 kg craft bags or 50 kg cloth bags
Area of use
Used for the production of every kind of biscuit, noodle and wafer
Structural Characteristics
Easy to process
Perfect volume and elasticity
Obtaining much more product
Yields perfect products in crunchy structure as compatible with biscuit and wafer production

EKTAS WHOLE WHEAT FLOUR... SPECIAL PURPOSE WHEAT FLOUR

EDEBALI FLOUR................................................ SPECIAL PURPOSE WHEAT FLOUR

Physical and Chemical Specifications
Moisture...........................................% 14 max
Ash ..................................................% 1,5 max
Protein ............................................% 15
Gluten .............................................% 32-34
1st Sedimentation............................35-40
Delayed Sedimentation ..................45-50
Water Endurance .............................% 65
Stability .................................. ........10 dk min.
Softening Degree ............................60 B.U
Extensibility.. ................................. 145-150 mm
Maximum Strength of Dough...........550-600 BU
Taste and Smell ........... Original Taste and Smell
Color and Appearance...Original color and appearance
Packing Type ................ 50, 25 kg pp bags, 5,10,25 kg craft bags or 50 kg cloth bags
Area of use
It is used for the production of village type breads and similar kind of bakery products in bakeries and homes.
Structural Characteristics
Easy to digest and also arranges digestion functions
Gives feeling of fulness by inflating stomach
Arranges level of sucrose with thanks to its polysaccharide content
Protects your health and form
Provides accumulation of less fats in human body

Physical and Chemical Specifications
Moisture...........................................% 14 max
Ash ..................................................% 0.60 max
Protein ............................................% 13
Gluten .............................................% 32-34
1st Sedimentation............................55
Delayed Sedimentation ..................55-60
Water Endurance .............................% 63
Stability .................................. .......12 dk min.
Softening Degree ............................30 B.U
Extensibility.. ................................. 175-185 mm
Maximum Strength of Dough...........650-750 BU
Taste and Smell ........... Original Taste and Smell
Color and Appearance...Original color and appearance
Packing Type ................ 50, 25 kg pp bags, 5,10,25 kg craft bags or 50 kg cloth bags
Area of use
It is used for production of every kind of bread and hamburger, pastry, pizza, sandwich bread.
Structural Characteristics
Easy to process
Perfect volume and elasticity
Obtaining much more product
No dough deformantion during fermentation of bread having larger volumes

RAMADAN FLOUR............................. SPECIAL PURPOSE WHEAT FLOUR

UN-LIFE FLOUR.................................................. TYPE 550 WHEAT FLOUR

Physical and Chemical Specifications
Moisture...........................................% 14 max
Ash ..................................................% 0.60 max
Protein ............................................% 13
Gluten .............................................% 32-34
1st Sedimentation............................55
Delayed Sedimentation ..................55-60
Water Endurance .............................% 63
Stability .................................. .......12 dk min.
Softening Degree ............................30 B.U
Extensibility.. ................................. 175-185 mm
Maximum Strength of Dough...........650-750 BU
Taste and Smell ........... Original Taste and Smell
Color and Appearance...Original color and appearance
Packing Type ................ 50, 25 kg pp bags, 5,10,25 kg craft bags or 50 kg cloth bags
Area of use
Used in every kind of products in that rolling pin is used such as sweet pastry, patty and waffle, pastry with meat/cheese filling, cake and cookies.
Structural Characteristics
Easy to process
Perfect volume and elasticity
Obtaining much more product
No dough deformantion during fermentation of bread having larger volumes

Physical and Chemical Specifications
Moisture...........................................% 14 max
Ash ..................................................% 0.60 max
Protein ............................................% 12
Gluten .............................................% 30-32
1st Sedimentation............................35-40
Delayed Sedimentation ..................45-50
Water Endurance .............................% 63
Stability .................................. .......18 dk min.
Softening Degree ............................70 B.U
Extensibility.. ................................. 175-185 mm
Maximum Strength of Dough...........400-450 BU
Taste and Smell ........... Original Taste and Smell
Color and Appearance...Original color and appearance
Packing Type ................ 50, 25 kg pp bags, 5,10,25 kg craft bags or 50 kg cloth bags
Area of use
Used for the production of every kind of flat bread
Structural Characteristics
Easy to process
Perfect volume and elasticity
Obtaining much more product
No dough deformantion during fermentation of flat bread having larger volumes