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 55, with high level of protein and gluten with regular extensibility, it is used for Patisseries, Croissant and European Bread.

 

Super Extra:

 

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.

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