Coarse bran produced from durum,hard and soft wheat. Suitable for bakery products.
Flour from durum wheat is used for the preparation of village bread,buns,rusks and other traditional baking products
Farina top contains higher percentages of protein and is ideal for the preparation of croissants,tsoureki, and other products that require high volume.
Mixture of flour and bran from durum,soft and hard wheat used for making “brown” bread,toast,rusks and other pastries.
Mixture of hard,soft and durum wheat with cereal grains used for making bakery products