Description
Product is processed in accordance with good manufacturing
practices and under modern sanitary conditions.
The wheat flour is ideal for making bread, cakes, pita,
refreshments, etc.
Produced from selected, graded and cleaned Wheat.
Excellent quality is rich in Protein and Vitamin B Complex
Season: Throughout Year
Types of flour
All-Purpose Flour ( Farina *0)
All-purpose flour is the finely ground endosperm of high protein
wheat, separated from the bran and germ during the milling process.
It has great gluten strength and can be used for a wide range of
yeast breads, rolls, buns, crusty breads, breadsticks, pizza dough,
and pitta bread, as well as specialty bakery items such as pastry
shells, cookies, pie dough, biscuits, pancakes, waffles, doughnuts,
brownies and many other cakes.
Self-Raising Flour
Self-raising flour is all-purpose flour that also contains raising
agents, such as baking powder. It is used in recipes where the
mixture needs to expand on cooking to give it a light result. It is
suitable for all varieties of cakes, including layer cakes, sheet
cakes, chiffon cakes, wedding cakes, sponge cakes, snack cakes,
scones, muffins, doughnuts and it will also work in certain
cookies, crackers and pastries, brownies, muffins and quick breads,
such as corn bread, beerbread, etc.
Durum Flour (Village Flour)
Durum flour is also known as yellow flour and is derived from durum
wheat. It is high in protein and is used for a wide selection of
traditional Mediteraneab breads, pitta and flat breads, as well as
many traditional mediteranean snacks, such as cheese, olive,
spinach pies, etc. It is also suited for sheeted pasta products
such as ravioli and noodles.
