Special flour, developed for production of traditional Bulgarian breakfast pastry – buns, rolls, cheese cakes, mekitsas (fried dough pieces), doughnuts, pretzels, puff pastry and others. The baker’s goods have very good size, regular shape and well-baked inner part. The usage of flour “Pekar” allows the recipe to be enriched with more sugar, milk, eggs and oil. The baker’s goods are steady in form, with high output and attractive look.
Humidity, %, not more than: from 01.04. to 01.10. - 14.5, from 01.10. to 31.03. - 15.0; wet gluten, % - min 28.0, ash content , % - mах 0.60