Coarsely ground durum wheat flour is used for the preparation of village bread,buns,rusks and other traditional baking products
Mixture of flour and bran from durum,soft and hard wheat used for making “brown” bread,toast,rusks and other pastries.
Farina from soft wheat for making kataifi pastry
Farina made from hard wheat and used for the preparation of buns, toasts 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.