*Higher yield of final product compared to other flour types.
*Provides softness through the dough for using.
*Maintains to prepare hard dough.
*Maintains to spread the pores into inside structure of the dough.
*Provides products which maintain their freshness and softness for a long time when stored under appropriate conditions.
*Provides super swelling at all type of products.
*Dough doesn’t get too hard during the mixing and easily mixed.
*While baking doesn’t make shell.