1. Bakery Ingredient
a. Protein (Nx5.7 db) : ≥13,9%
Moisture : ≤14%
Packaging : Paper Bag 25 Kg
Use : Premium high protein Flour for bread product
Suitable for : Sweat buns, brioche, bread loaves and other bakery
product which require premium high protein flour
b. Protein (Nx5.7 db) : ≥12%
Moisture : ≤14%
Packaging : Paper bag 25 Kg
Use : Premium medium protein flour for all purpose
Suitable for : Sponge cake, quick bread, muffin, cookies and pastries
which require medium protein flour
c. Protein (Nx5.7 db) : ≥12,8%
Moisture : ≤14%
Packaging : Paper bag 25 Kg
Use : Premium high protein flour for bread product
Suitable for : Toast bread, danish pastry, pizza dough, baguette and
other bakery product which require high protein flour
2. Food ingredients
• High Protein
a. Protein (Nx5.7 db) : ≥13,9%
Moisture : ≤14%
Packaging : PP bag 25 Kg
Use : High protein flour for bread product
Suitable for : Sweat buns and toas bread
b. Protein (Nx5.7 db) : ≥12,5%
Moisture : ≤14%
Packaging : PP bag 25 Kg
Use : High protein flour for Nooodle product
Suitable for : Egg noodle, instant noodles and other wheat base noodle
• Medium Protein
a. Protein (Nx5.7 db) : ≥11%
Moisture : ≤14%
Packaging : PP bag 25 Kg
Use : Medium protein flour for bread product
Suitable for : Economic Sweat buns, doughnuts and toas bread
b. Protein (Nx5.7 db) : ≥12%
Moisture : ≤14%
Packaging : PP bag 25 Kg
Use : Medium protein flour for noodle products
Suitable for : Egg noodle, instant noodles and other wheat base noodle
please us via:
Marketing offical :
Dicky Julmansyah
Chief Executive Officer
