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.
Farina made from hard wheat and used for the production of white bread. Farina extra is ideal for mixing with other flour.
Flour and bran mixture from soft and hard wheat used for making “brown” bread, toast, traditional and classic rusks and other bakery products.