Type 135, with high protein content, it is taken from the outer part of the endosperm of the wheat, it is used for Markouk Bread.
Type 65, with medium protein content, it is white in color, it is used for all kind of Kaak.
Type 55, with high level of protein and gluten with regular extensibility, it is used for Patisseries, Croissant and European Bread.
Type 55, with high level of protein and gluten with low extensibility and a high water absorption, which gives a high volume for bread, it is used for Hamburger Buns and Soft Square Bread.
Whole Wheat Flour:
Type 125, it is rich in fiber and good for the metabolism, it is used for whole Wheat Baking Products.