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Type 85, with medium protein quality, it is made of one kind of wheat or a combination of wheat in order to maintain a constant quality of flour, it is used for arabic bread.
Wafer and Biscuit Flour:
Type 75, with low protein content and has very high extensibility, it is used for biscuit and wafer.
Type 60, it is characterized by its whiteness and by its very fine granulation, it is used for manakish, pizza and all types of mouajanat.
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