Athar Special Baklava Flour

The superior tensile strength stems from high-quality wet gluten (minimum 30% to 32%) sourced from premium hard wheat genetics, delivering a harmonious balance between elasticity and extensibility. Controlled milling keeps damaged starch to an absolute minimum, ensuring the continuous glutenin-gliadin matrix allows sheeting down to micrometer thicknesses without tearing or shrinkage.

The ash content is strictly capped at a maximum of 0.45%, representing pure central endosperm extraction with virtually zero bran contamination. This minimal mineral ash profile prevents dough discoloration and gray cast under hot syrup contact, producing an immaculate crystalline golden sheen and crisp contrast in the baked layers.

Wholesale orders start at 1 metric ton (comprising 40 x 25kg bags stretch-wrapped on a standard pallet). Packaging utilizes multi-layer laminated PP bags with moisture-barrier liners to preserve flour stability. For orders exceeding 5 tons, tiered factory discounts and scheduled weekly replenishment dispatches are available to ensure fresh bakery inventory.

Engineered granulometry and controlled damaged starch enable uniform melted butter distribution between dough leaves without oily pooling or soggy clumping. Upon hot syrup pouring, the cellular matrix absorbs the liquid evenly, maintaining a crisp, brittle crunch and structural flakiness for multiple days.

Athar Baklava Flour exhibits a calibrated Farinograph water absorption rate between 56% and 58%. It is recommended to use chilled water (10°C to 12°C) during kneading. Dough should be kneaded for 10-15 minutes and rested for at least 30 minutes in a covered bowl to relax the gluten network before fine sheeting.

Yes. The flour's rheological balance is engineered to withstand high-speed mechanical shear stress in multi-roller automated sheeters as well as artisanal hand-rolling. The dough ribbon maintains continuous tensile integrity without web tears, ensuring uniform millimeter thickness across industrial production lines.

Export orders include a comprehensive Certificate of Analysis (COA), official Phytosanitary Certificate, Halal Certification, and standard international shipping documentation (CMR/B/L). Bags feature bilingual English/Arabic labeling detailing production dates, expiry, batch numbers, and nutritional metrics per international food standards.