Barbari Flour

Barbari Flour

Barbari flour is used for producing Barbari bread. This flour is produced from a large part of endosperm (kernel) and some bran of the wheat. Because Barbari bread has higher volume than other traditional breads on one side, and the paste produced from this flour needs longer rest and more fermentation (almost 45 min to 2 hours), it needs a strong flour and a gluten with higher index; otherwise, the resulted bread becomes dried, fragile and having no enough cohesion. The particles size of this flour is passing through sieve 125 μ, minimum about 50% and according to the guidelines of Department for Supervision on Food, it is enriched with iron and folic acid pre-mix up to 200 gr pre-mix per a ton of flour. This premix will enrich the flour with 45 ppm to 85 ppm of iron.

 

The desirable falling number is in the range of 250-400 and higher range of falling number may accelerate the production of stale bread.

This flour is used for producing the ready-made soups, meat industries, some specific confectionaries and cookies,…

The standard range of ash, gluten and protein of this flour is according to following table:

 

Ash	Gluten	Protein
0.701- 0.850	Min 26%	11%

 

The gluten of Barbari flour produced by Varamin Flour Industries is minimum 28.5%.