One of the best selling product. Used for Partially Baked Products, Composite bread, Pain de mie, American Sandwiches, American pizzas, Manakish and other bakery applications that require high protein content
Strong flour with high protein content, designed for the production of American Sandwiches, soft buns, Baguette Frozen dough, Frozen Croissants, Partially Baked Products and Puffed pastries
Soft Buns, Frozen Dough, Partially Baked Products, Croissants, Puffed Pastries, Composite bread, Hearth bread, American Sandwiches, American pizzas, Baguette and other bakery applications requiring high protein content.
Extracted from highly selected Lebanese Durum Wheat, providing a nutritious and flavorful yellow color flour. It is specially designed for its partial use with traditional Lebanese bread
Our signature flour with a medium to low strength, perfect for the production of Markouk, Tannour, Manakich Saj and any other bakery application rich in fiber
Our fiber-rich flour, designed to enhance Markouk, Tannour, Manakich Saj and any other bakery application rich in fiber, boosting taste and texture while promoting health
Varying from coarse to fine granulation, offers a smooth, delicate texture perfect for Arabic sweets, enhancing flavor and quality for authentic and memorable desserts.
Our premium White Semolina offers a smooth, delicate texture perfect for Arabic sweets or Moghrabiyeh, enhancing flavor and quality for authentic dishes.
Finely milled and balanced to ensures light, crisp biscuits and delicate wafers with perfect texture and taste, ideal for both artisanal and industrial baking.
Our premium pizza flour delivers perfect American and Italian-style pizzas, offering exceptional elasticity, crisp crusts, and and optimal strength to withhold Pizza ingredients.
A powerhouse of nutrition, rich in essential vitamins, minerals and antioxidants. It boosts immune health, supports digestion, and enhances overall well-being with its natural, nutrient-dense profile.
Khochkar is the bran that are perfect for human consumptiong, varying from Coarse to fine flakes.
Extra
One of the best selling product
Used for Partially Baked Products
Composite bread
Pain de mie, American Sandwiches
American pizzas
Manakish and other bakery applications that require high protein content
Type
60
Wet Gluten-Minimum
29%
“W”, 10-4 joules - minimum
250
Zero
Our best selling product
Perfect for the production of Manakich
Kaak and other bakery applications that require low to medium protein content
Type
75
Wet Gluten-Minimum
25%
“W”, 10-4 joules - minimum
220
Mouwahad
Specially designed for the production of Lebanese Bread
Arabic Flat bread and Kaak
Type
85
Wet Gluten-Minimum
23%
“W”, 10-4 joules - minimum
180
Katayef
White flour
Serving as the main ingredient in the production of Pastry products
Crepes and Pancakes
Requiring medium strength flour
Type
50
Wet Gluten-Minimum
22%
“W”, 10-4 joules - minimum
180
Extra Platinum - Blue
Strong flour with high protein content
designed for the production of American Sandwiches
soft buns
Baguette Frozen dough
Frozen Croissants
Partially Baked Products and Puffed pastries
Type
60
Wet Gluten-Minimum
34%
“W”, 10-4 joules - minimum
300
Extra Platinum Flour - Silver
Soft Buns
Frozen Dough
Partially Baked Products
Croissants
Puffed Pastries
Composite bread
American Sandwiches
American pizzas
Baguette and other bakery applications requiring high protein content
Type
60
Wet Gluten-Minimum
31%
“W”, 10-4 joules - minimum
280
Extra Platinum - Red
Soft Buns
American Sandwiches and other bakery applications requiring high protein content
Type
60
Wet Gluten-Minimum
35%
Durum Semolina
Extracted from highly selected Lebanese Durum Wheat
Milled and refined for the production of Arabic Sweets and extruded products
Durum Middling
Extracted from highly selected Lebanese Durum Wheat
Milled and refined for the production of Arabic Sweets and Pasta products
Durum Pasta semolina
Durum semolina, extracted from quality Lebanese durum wheat, for the optimal production of durum pasta
Durum Flour
Extracted from highly selected Lebanese Durum Wheat, providing a nutritious and flavorful yellow color flour. It is specially designed for its partial use with traditional Lebanese bread
Kawakeb
Our signature flour with a medium to low strength, perfect for the production of Markouk, Tannour, Manakich Saj and any other bakery application rich in fiber
Type
135
Kawakeb Fakher
Our fiber-rich flour, designed to enhance Markouk, Tannour, Manakich Saj and any other bakery application rich in fiber, boosting taste and texture while promoting health
Type
135
White Coarse and fine Middling
Varying from coarse to fine granulation, offers a smooth, delicate texture perfect for Arabic sweets, enhancing flavor and quality for authentic and memorable desserts.
White Semolina
Extracted from highly selected Lebanese Durum Wheat, providing a nutritious and flavorful yellow color flour. It is specially designed for its partial use with traditional Lebanese bread
Biscuit and wafer
Finely milled and balanced to ensure light, crispy biscuits and delicate wafers with perfect texture and taste, ideal for both artisanal and industrial baking.
Type
85
Wet Gluten-Minimum
23%
Pizza Flour
Our premium pizza flour delivers perfect American and Italian-style pizzas, offering exceptional elasticity, crisp crusts, and and optimal strength to withhold Pizza ingredients.
Type
60
Wet Gluten-Minimum
27%
“W”, 10-4 joules - minimum
270
Wheat Germ
A powerhouse of nutrition, rich in essential vitamins, minerals and antioxidants. It boosts immune health, supports digestion, and enhances overall well-being with its natural, nutrient-dense profile.
Wet Gluten-Minimum
22%
Coarse/ medium/ fine
Khochkar is the bran that are perfect for human consumption, varying from Coarse to fine flakes.