Products

Zero Flour - Type 85

This type is a high extraction straight run flour with medium protein content, high water absorption which produces extensible dough with good tenacity and machinability. It is made of a combination of wheat in order to maintain a constant quality of flour.

It is used for Lebanese ‘pita’ bread - traditional Arabic flat bread.

Zero Flour - Type 75

Flour with medium protein and gluten content.

It produces dough with good extensibility and handling characteristics, making it a mid-protein flour well suited for a wide range of baking applications.

It is used for Manakish, Lebanese Kaak and all types of mouajanat

White Baladi Flour – Type 135

Flour rich in fiber content and ash content, good for the metabolism. It is taken from the outer part of the endosperm of the wheat.

It is used for Tannour, Saj Bread and markouk bread

Dark Baladi Flour – Type 225

Flour rich in fiber and minerals, this flour creates whole-wheat products with a darker color, and richer taste.

It is used for Whole wheat bread, brown bread.

Corn flour used for Corn Chips Production, Gluten Free Products, Markouk bread and coating for the Snacks industries.

Gold Flour – Type 65

Flour with high quality and best performance. Characterized with high protein and gluten content with low extensibility excellent fermentation tolerance, machinability and water absorption that gives a high volume and strength for bread.

It is used for high volume bread - French pan bread - Burger buns – Baklawa

Super Extra Flour – Type 65

Flour strong enough to make high rising bread with medium protein and gluten content with regular extensibility and water absorption.

It is used for high volume bread, Pizza, Buns, all kind traditional Lebanese sweets, as well as for cakes and pastries Croissant and European Bread.

Extra Flour – Type 50

Flour with low protein and ash content. It is characterized by its whiteness; it is an all-purpose flour that is easy to work with but gives professional results on a vast range of products.

It is used for cakes, cookies, wafers, Traditional Lebanese sweets specifically Katayif, Crepes, Homemade Bakery, Tarte, Sable, and pastries.

White Semolina

Produced from imported hard wheat.

It is used for Lebanese Pastry, maamoul, halawt el jebn, knafeh

Yellow Semolina

Produced from Durum wheat.

It is used for pasta production.