Durum wheat semolina used in the production of confectionery products such as halva,ravani and other traditional wedding delicacies.
Coarse bran produced from durum,hard and soft wheat. Suitable for bakery products.
Farina made from hard wheat and used for the production of pastry sheets
Flour and bran mixture from soft and hard wheat used for making “brown” bread, toast, traditional and classic rusks and other bakery products.
Farina top contains higher percentages of protein and is ideal for the preparation of croissants,tsoureki, and other products that require high volume.