Guzeller Wheat Flour Industry Corp. INC.
| About us | GUZELLER Wheat Flour and Food Industry Corp. INC. 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 |
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| Industry Focus | Flour, Grain, Food Agents |
| Business Type | Manufacturer |
| Products/Services | Wheat flour |
| Our Markets | Worldwide |
| No. of Employees | 11 - 50 People |
| Annual Sales Range(USD) | US$10 Million - US$50 Million |
| Certificates | ISO 9001:2000, HACCP, TSE |
