Bakery Machine Dealers in Malur, Bangalore

We are offering our clients with the high performing Pizza Oven. Based on advanced technology, Electric Pizza Oven efficiently prepares pizza within minimal time frame. Pizza Baking Oven is manufactured by making use of quality checked raw material as per the industry standards and norms. Along with this, our clients can avail Portable Pizza Oven in different technical specifications as per their requirement. Features Standard designs Low power consuming Good quality materials are used Specifications Power : 2000w Voltage : 220v

• Type: Pizza oven electric
• Certification: ISO 9001:2008
• Application: Pizza Making
• Color: Steel
• Feature: Easy To Oprate, Low Maintance
• Condition: New
• Capacity: 20-30Pizza/hr
• Automatic Grade: Manual, Semi Automatic
• Power Source: Electricity
• Warranty: 1year
• After-Sales Service Provided: Yes
• Brand Name: Annapurna and italy
• Material: Steel
• Installation: Self

The clients can avail from us Wheat Flour, which is prepared using qualitative wheat only. Free from husks and other adulterants, the Wheat Flour is high on nutritional content. Wheat Flour is mainly used for baking breads and others. We offer Wheat Flour in different quantity to meet divergent demands of the customers. Highlights Processed through high-end technologyProcured from established vendorsEnriched with vitamins and mineralsFree from adulterants Specifications Whole Wheat Flour for Bread Moisture : (max.)14.0% Ash : (max.) 1.8% Protein : 13%: (min.) 10.5% Type-850 Wheat Flour High Protein-For Bakery and Noddle Moisture : (max.) 14.0% Ash : (max.) 0.85% Protein : (min.) 12.5% Wet Gluten : (min.) 33% Type-650 Wheat Flour High Protein-For Bakery and Noddle Moisture : (max.) 14.0% Ash Content : (max.) 0.65% Protein : (min.) 12, 5% Wet gluten : (min.) 33% Type-550 Wheat Flour High Protein-For Bakery and Noddle Moisture : (max.) 14.0% Ash Content : (max.) 0.55% Protein : (min.) 12,5% Wet gluten : (min.) 33% Type-480 Wheat Flour High Protein-For Bakery and Noddle Moisture : (max.) 14.0% Ash Content : (max.) 0.48% Protein (in a dry product) : (min.) 12,5% Wet Gluten : (min.) 33% Type-420 Wheat Flour High Protein-For Bakery and Noddle Moisture : (max.) 14.0% Ash Content : (max.) 0.42% Protein : (min.) 12, 5% Wet Gluten : (min.) 33% Premium Wheat Flour Wet Gluten : 29% Min Protein : 11% Min Moisture : 14% Max Ash : 0.60% Max Dry Gluten : 10.00% Min Soft Wheat Flour Wet Gluten : 27% Min Protein : 11% Min Moisture : 14% Max Ash : 0.65% Max Dry Gluten : 9.00% Min Chapatti/Roti Fine Flour (Chakki Atta) Wet Gluten : 27% Min Protein : 11% Min Moisture : 15%Max Ash : 1.25%Max

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