Bread flour, which comes in white and whole wheat varieties, has a higher protein to produce lots of gluten that give bread dough its stretch and elasticity, and baked bread its characteristic chew.
We can provide different type of bread flour, up to your necessities.
Pastry flour (480 and 550 flour type) has high gluten and ideal extensibility for the finest puff pastry.
A high-quality white, fine and pure flour – 480 or 550 flour type which assure high volume, a crispy texture, distinct layers.
650 flour type for industrial production of tailored made biscuits.
Special flour with high gluten content for the fluffiest donuts.
Wafer flour is a low-protein wheat product giving a possibility to obtain crunchy structures of high resistivity. Perfect for production lines in baking industries due to high stability and replicability of parameters.
This traditional Greek pie is made from thin filo pastry which requires a Semolina flour – a high-gluten flour made from hard durum wheat.
