Farina from soft wheat for making kataifi pastry
Farina top contains higher percentages of protein and is ideal for the preparation of croissants,tsoureki, and other products that require high volume.
Flour from durum, soft and hard wheat and used for the preparation of common bread, pie and other types of bakery products.
Whole milling flour made from hard wheat and used for the preparation of traditional bread as well as other whole milling bakery products.
Farina made from soft wheat and used for the production of biscuits,sponge cakes,cakes and other delicious confectionery products.