Balady Flour:

 

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.

 

Kaak Flour:

 

Type 65, with medium protein content, it is white in color, it is used for all kind of kaak.

 

Extra Flour:

 

Type 60, with high level of protein and gluten with regular extensibility, it is used for patisseries, croissant and European bread.

 

Super Extra:

 

Type 60, 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.