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Standard Flour

Extra

One of the best selling product, used for bakery…
Zero

Our best selling product perfect for the production…
Mouwahad

Specially designed for the production of Lebanese…
Katayef

White flour, specially designed for the production…

Platinum

Extra Platinum Flour - Blue

Strong flour, specially designed for the production…
Extra Platinum Flour - Silver

Specially designed for the production of bakery…
Extra Platinum Flour - Red

Specially designed for the production of bakery…

Durum

Durum
Semolina

Extracted from highly selected Lebanese Durum…
Durum
Middling

Extracted from highly selected Lebanese Durum…
Durum Pasta semolina

Durum semolina, extracted from quality Lebanese…
Durum
Flour

Extracted from highly selected Lebanese Durum…

Kawakeb

Kawakeb

Our signature flour with a medium to low…
Kawakeb Fakher

Our fiber-rich flour, designed to enhance traditional…

White Semolina

White
Semolina

Our premium White Semolina offers a smooth…
White Coarse & fine Middling

Varying from coarse to fine granulation, offers a smooth…

Specialty products

Biscuit & wafer

Finely milled and balanced to ensure light, crispy biscuits…
Pizza Flour

Our premium pizza flour delivers perfect American…
Wheat Germ

A powerhouse of nutrition, rich in essential vitamins…
Khochkar

Khochkar is the bran that are perfect for human…

Extra

One of the best selling product, used for bakery applications that require high protein content

  • Manakish
  • Pain de mie
  • American Sandwiches
  • American pizzas
type
60
wet gluten-minimum
29%
W, x 10⁻⁴ (Joule) - Minimum
250
Type
60
Wet Gluten-Minimum
29%
“W”, 10-4 joules - minimum
250

Zero

Our best selling product perfect for the production of bakery applications that require low to medium protein content

  • Manakich
  • Fatayer
  • Kaak
type
75
wet gluten-minimum
25%
W, x 10⁻⁴ (Joule) - Minimum
220
Type
75
Wet Gluten-Minimum
25%
“W”, 10-4 joules - minimum
220

Mouwahad

Specially designed for the production of Lebanese pita white bread

type
85
wet gluten-minimum
23%
W, x 10⁻⁴ (Joule) - Minimum
180
Type
85
Wet Gluten-Minimum
23%
“W”, 10-4 joules - minimum
180

Katayef

White flour, specially designed for the production of bakery and pastry products requiring medium strength flour

  • Crepes
  • Pancakes
  • Sponge cakes
type
50
wet gluten-minimum
22%
W, x 10⁻⁴ (Joule) - Minimum
180
Type
50
Wet Gluten-Minimum
22%
“W”, 10-4 joules - minimum
180

Extra Platinum - Blue

Strong flour, specially designed for the production of bakery and puffed pastry products requiring high protein content 

  • American Sandwiches
  • Soft buns
  • Baguette
  • Frozen dough
  • Frozen Croissants
type
60
wet gluten-minimum
34%
W, x 10⁻⁴ (Joule) - Minimum
300
Type
60
Wet Gluten-Minimum
34%
“W”, 10-4 joules - minimum
300

Extra Platinum Flour - Silver

Specially designed for the production of bakery and puffed pastry products requiring high protein content 

  • Soft Buns
  • Partially Baked Products
  • Croissants
  • Puffed Pastries
  • American Sandwiches
  • Italian pizzas
type
60
wet gluten-minimum
31%
W, x 10⁻⁴ (Joule) - Minimum
280
Type
60
Wet Gluten-Minimum
31%
“W”, 10-4 joules - minimum
280

Extra Platinum - Red

Specially designed for the production of bakery and puffed pastry products requiring high protein content 

  • Baguette
  • Soft Buns
  • Pain de campagne
  • American Sandwiches
type
60
wet gluten-minimum
35%
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

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 traditional Lebanese bakery products
  • Markouk
  • Tannour
  • Manakich Saj
type
135
Type
135

Kawakeb Fakher

  • Our fiber-rich flour, designed to enhance traditional Lebanese bakery products, boosting taste and texture while promoting health
  • Markouk
  • Tannour
  • Manakich Saj
type
135
Type
135

White Semolina

  • Our premium White Semolina offers a smooth and delicate texture, enhancing flavor and quality for authentic dishes.
  • Arabic sweets
  • Moghrabiyeh

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.

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%
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, x 10⁻⁴ (Joule) - Minimum
270
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%
Wet Gluten-Minimum
22%

Khochkar coarse/ medium/ fine

  • Khochkar is the bran that are perfect for human consumption, varying from Coarse to fine flakes.
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