Flour and bran mixture from soft and hard wheat used for making “brown” bread, toast, traditional and classic rusks and other bakery products.
Flour from durum, soft and hard wheat and used for the preparation of common bread, pie and other types of bakery products.
Flour from durum,soft and hard wheat used for the preparation of Cypriot pitta bread.
Farina from soft wheat for making kataifi pastry