Farina top contains higher percentages of protein and is ideal for the preparation of croissants,tsoureki, and other products that require high volume.
Farina made from hard wheat and used for the production of white bread. Farina extra is ideal for mixing with other flour.
Farina from soft wheat for making kataifi pastry
Specialty fine bran produced from durum,hard and soft wheat. Suitable for bakery products
Wholegrain flour from durum wheat,used for making traditional breads as well as of wholegrain bakery products.