Flour from durum wheat is used for the preparation of village bread,buns,rusks and other traditional baking products
Farina made from hard wheat for the preparation of buns,toasts,croissants and other bakery products.
Flour and bran mixture from soft and hard wheat used for making “brown” bread, toast, traditional and classic rusks and other bakery products.
Farina made from hard wheat and used for the preparation of puff pustry dough and croissants.
Farina from soft wheat for making kataifi pastry