Mixture of flour and bran from durum,soft and hard wheat used for making “brown” bread,toast,rusks and other pastries.
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.
Mixture of hard,soft and durum wheat with cereal grains used for making 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.