Medium bakery flour
At Al Wadi, we believe that long-term success is built on continuous improvement, mutual trust, and uncompromising quality.
Medium Bakery Flour
Medium Bakery Flour is a versatile flour type widely used in modern bakeries, restaurants, and hotels.
It provides the perfect balance between elasticity and fineness, making it ideal for all types of European-style bakery products.
It can also be blended with standard flour to improve dough performance and achieve a premium finish.
Delivers professional results with soft, airy texture and extended freshness.
Technical Specifications
Wheat Type | 14.5% protein wheat or blend of 13.5%–15.5% |
Moisture | ≤ 13.5% |
Gluten | ≥ 32% |
Gluten Index | ≥ 95% |
Falling Number | ≥ 380 seconds |
Ash | ≤ 0.56% |
Residue on 150 µm sieve | 0% |
Work Energy (W) | ≥ 340 units |
Recommended Applications
- All types of European bakery products.
- Croissants, puff pastries, and fine breads.
- Dough enhancement for standard flour mixes.
Additional Notes
Contains oxidizing agents, enzymes, and natural softeners to improve dough strength, elasticity, and baking stability.