An all-purpose flour with medium protein content, strong enough to make high rising yeast bread.
Lebanese ‘mankoushe’, Lebanese ‘kaak’ with sesame, and pizza.
A short patent flour with low protein content.
cakes, cookies and wafers.
Lebanese pastry and pasta production.
Platinum FLOUR FAMILY
A short patent flour with extremely high protein and gluten content.
high volume bread, pan bread, hearth bread, soft bread, frozen dough, and American style pizza.
A straight-run flour with medium protein content, which produces extensible dough with good tenacity and machinability.
Lebanese ‘pita’ bread.
Rich in fiber, it gives the bread a golden brown color, which makes it the ideal dough for bread with specific dietary needs.
traditional Lebanese ‘markouk’ and ‘tannour’ bread.
Snow Wheat FLOUR
A whole-wheat kernel rich in fiber. It is 100% ground and contains all the micronutrients of wheat, such as the vitamins and minerals found in the germ and aleuronic layer. It can absorb high quantities of water and gives bread a special taste and aroma.