WHEN I SAY IT’S GOOD I mean A1
Parameters that make the difference in every dough
Each value plays a role in the quality of the final product — from dough stability and
elasticity,
to the whiteness of the flour and reliability in every preparation.
Wet gluten – minimum 29%
A high gluten content ensures strong and elastic dough that stretches easily without tearing, producing perfectly thin layers.
Protein – minimum 12.5%
An optimal protein level contributes to dough stability and consistent results in every preparation.
Ash –
up to 0.45
A low ash content guarantees fine, light-colored flour.
Degree of softening – 0 FU
The dough maintains firmness and stability during mixing, without losing structure and without unpredictable behavior.
Extensibility – min. 150 mm
Exceptional extensibility allows the dough to be easily stretched into thin, transparent layers without tearing, with maximum control.
A1 flour
A1 flour
Quality standard for premium burek
A1 all-purpose flour belongs to the highest quality group according to rheological and farinographic parameters. It is characterized by exceptional dough stability, minimal softening during mixing, and high extensibility, enabling precise handling and reliable results in every production.
A1 flour
Precisely defined
Quality for perfect dough handling
A1 flour is developed to deliver maximum performance in all stages of preparation. Thanks to the optimal ratio of protein and gluten, as well as controlled technological parameters, it ensures stable, elastic dough that is easy to stretch and retains its structure.