The local Reference flour for Lebanese pita bread manufacturers, with high water absorption.
Also known as Zero.
Lebanese Bread, Flat / Pita Bread, Kaak Al –Asrounieh.
Increased protein for a slightly more voluminous product and added Ascorbic Acid to give the dough more strength and stability for industrial use.
Aslo known as Zero.
Flat bread, “kaak al-asrounieh”, “Manakeesh”, “Taboon” bread, Breakfast cereals, Tortilla, Crackers.
Made from Soft wheat, this flour has a high extensibility in order to obtain the final product’s desired shape and friability.
Cookies, Crackers, Manufactured crunchy baked goods