FEEDING THE NATION HEALTHY,
NUTRITIOUS AND GREAT TASTING FLOUR
AND MIXES SINCE 1952.

Our innovation and our
quality are your products
and your success

healthy Mixes

FIBER MIX

A 30 to 50% bakery mix used for the production of high fiber baked products with sweet fiber and dried sour dough.


Perfect for:

all types of soft bread, soft buns, submarine bread, pan bread and all-American sandwiches.buns, pan bread & hearth bread.

HIGH PROTEIN MIX

A vegetable protein mix of enzymes used for the production of low-carbohydrate baked products. It has many health benefits, including high protein content, and is ideal for a balanced diet.


Perfect for:

Lebanese bread, hearth bread and soft bread.

GLUTEN FREE Mix

Based on rice, soy, corn, potato flour and hydrocolloids, it is used for the manufacturing of gluten free bakery mixes for all types of flat breads, flat baked goods, and pizza and manakish dough bases. Special cake mix varieties with various flavors are also available.


Perfect for:

people who suffer from gluten intolerances such as celiac disease.

Crown bake logi Mix

Crown Bake logi mix is a 100% bakery mix for the production of saccharose-free bread that is suitable for diabetics. It contains healthy and valuable ingredients such as oat and wheat germ.


Perfect for:

all types of flat bread and flat baked goods, and for pizza and manakish dough bases.

Oat Mix

To produce great tasting and healthy flat bread, rich in crude and dietary fibers, and beta glucan.


Perfect for:

people that suffer from hypertension, cholesterol and special dietary requirements.

Mixes

Mankoushi Mix

A choice of mankoushe mix regular or oat mix, with both offering a complete mix to produce great tasting Lebanese mankoushe.


Perfect for:

ensuring the same final product in taste and texture consistency throughout all outlets.

Cinnamon Mix

A sweet mix made of wheat flour, sweeteners, fat, enzymes and emulsifiers.


Perfect for:

sweet dough applications and very convenient for catering and pastry shops.

Doughnut Mix

A full mix made of wheat flour, sweeteners, fat, enzymes and emulsifiers. The doughnut mix gives you an extremely tender, moist, melting crumb and a significant white ring in the center, as well as superior volume, low fat absorption and extended shelf life.


Perfect for:

doughnuts.

IMPROVERS & CORRECTORS

Flour correctors

A mix of new generation enzymes and oxidizing agents, which improve gas retention, increase water absorption and enhance the machinability of the dough.


Perfect for:

low gluten wheat producing mills.

Arabic bread correctors

A mix of new generation enzymes that reduces flour variability, increases bread shelf life and water absorption up to 10%.


Perfect for:

Arabic bread with an industrial process.

Golden improver

A mix of new generation enzymes that reduces flour variability, increases bread shelf life and water absorption up to 10%.


Perfect for:

Arabic bread with an industrial process.

Softer plus

A mix of enzymes with emulsifiers and ascorbic acid, which offers prolonged crumb softness, springiness, elasticity of dough and reduced staling rate. The bread is significantly less dry and more tender, and offers a long shelf life.


Perfect for:

all types of soft bread, soft buns, submarine bread, pan bread and all-American sandwiches.buns, pan bread & hearth bread.

Pasta improver

A mix of enzymes with properties similar to those of hard wheat and durum semolina. It improves the resistance of wheat gluten. One of its guaranteed benefits is that pasta is always ‘al dente’, does not break, and holds sauces very well. It also increases the firmness of pasta and enhances its tolerance when overcooking.


Perfect for:

pasta & noodles.