Search
the marketplace
through 230,000 Chemicals and Raw Ingredients
through 8,000+ Supplier owned storefronts
company tower banner
Roland Mills United Company Logo

Roland 1050 classic

1 of 3 products in this brand
Roland 1050 classic is carefully produced using a complex traditional grinding process and is on a par with the famous Swiss Ruchmehl. Due to the high degree of grinding, the flour has a higher proportion of protein, minerals and vitamins compared to classic bread roll flour and also absorbs more water.

Ingredient Name: Wheat Flour

Features: Enhanced Juiciness, High Protein Content, Improved Crispiness, Improved Water Binding, Long Lasting Freshness, Rich in Minerals, Rich in Vitamins

Technical Data Sheet

Similar Products

  • TypeDocument Name
View All Documents

Knowde Enhanced TDS

Identification & Functionality

Ingredient Name

Wheat Flour

Ingredient Origin

Plant Origin

Ingredients
Wheat Flour
Technologies

Food Ingredients

Product Families

Food Ingredients — Whole Foods, Extracts & Premixes

Flours & Grains Products

Features & Benefits

Food Ingredients Features

Enhanced Juiciness,

High Protein Content,

Improved Crispiness,

Improved Water Binding,

Long Lasting Freshness,

Rich in Minerals,

Rich in Vitamins

Features
  • Long Freshness
  • High Juiciness
  • Crisp Crust
  • Original, Aromatic Taste

Applications & Uses

Markets

Food & Nutrition

Applications

Food & Nutrition — Food

Bakery

Food & Nutrition Applications

Bread

Applications

Whole flour: 10,000 kg  ROLAND 1050 classic wheat flour
Poolish: 2.500 kg  ROLAND 1050 classic wheat flour

2,500 kg of water
0.015 kg yeast
015 ke Poolish TA 200

Dough temperature: 24 ° C maturing time: 16 to 18 hours.
Main dough
7.500 kg ROLAND 1050 classic wheat flour
5.015 kg Poolish
0.500 kg olive oil "
0.280 kg of salt
0.200 kg of yeast
5,600 kg water [TA 181)
19.095 kg of dough