Pelikaan
Pelican is a type of flour mostly used in making crusted products and oil balls.
Applications
Pelican is a wheat flour that is ideal for the preparation of crust products. This is because the flour has a high protein percentage and is of very good quality. This quality determines the desired flaking (lamination) effect that is required of the end product. A wide range of shortcrust pastry can be made and processed into a wide variety of products, such as sweet, salty, filled and savoury products. In addition to crust, Pelican is also used for making fried dough balls ('oliebollen'). The starch quality ensures correct moisture binding, especially for products with a high water dosage. Pelican is easy to process, both manually and mechanically. It has a high water absorption capacity, gives the fried dough ball the right baking quality with nice volume and a crispy crust. The result is a perfectly tender dough ball with the right structure and an easy bite.
Pelican is a wheat flour that is ideal for the preparation of crust products. This is because the flour has a high protein percentage and is of very good quality. This quality determines the desired flaking (lamination) effect that is required of the end product. A wide range of shortcrust pastry can be made and processed into a wide variety of products, such as sweet, salty, filled and savoury products. In addition to crust, Pelican is also used for making fried dough balls ('oliebollen'). The starch quality ensures correct moisture binding, especially for products with a high water dosage. Pelican is easy to process, both manually and mechanically. It has a high water absorption capacity, gives the fried dough ball the right baking quality with nice volume and a crispy crust. The result is a perfectly tender dough ball with the right structure and an easy bite.