Barbari flour
Berber flour is used to produce Berber bread. This flour is produced from most of the endosperm (kernel) and some wheat husk. Berber bread is larger than other traditional breads,…
Nol1 flour
This flour product is produced by grinding soft and hard wheat and extracted from the central part of wheat endosperm. It has a completely uniform texture and soft granulation, as…
Nol2 flour
Nol2: The flours used for making wafers, crackers and biscuits do not need high gluten, and gluten in the range of 22 to 23% will be desirable. This flour sample…
Tufton and Lavash flour
This flour is prepared from all endosperm and part of wheat bran and it is produced with 15% bran extraction degree. The presence of bran in this product increases the…