Farina from soft wheat for making kataifi pastry
Flour from durum,soft and hard wheat used for the preparation of Cypriot pitta bread.
Mixture of flour and bran from durum,soft and hard wheat used for making “brown” bread,toast,rusks and other pastries.
Coarse bran produced from durum,hard and soft wheat. Suitable for bakery products.
Farina made from hard wheat for the preparation of buns,loaf breads,croissants and other bakery products.