Features

G + Fo (F1)

G + Mi (F2)

G + So (F3)

Bakery strength (W) (J)

160

150

155

Extensibility (mm)

75.8

76.7

77.6

Tenacity (P) (mm)

128

132

135

Swelling index (G) (m³)

16.9

17.6

18.7

Rapport (P/L)

1.69

1.72

1.74