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North Cairo Flour Mills Co, is a leading company in milling industry and pasta in Egypt and Middle East, - a subsiary Joint Stock Company, established in march 1976 - One of the subsidiary companies of the Holding Co, for food industries . – Permitted capital of the company amounts to L.E 150 million, - Issued and paid capital of the company amounts to L.E 60 million, - distributed into 6 million shares - NCFM Co, awarded the (ISO 9002) in 1999 and (ISO 9001) in 2004 – The Basic Products for Company are : Flour Products including , - Patent Flour (72% extraction) about 500 Tons / Day – 82 % Extraction Flour about 2900 Tons / Day – & Pasta Products including , Mena Cairo , produced from special 72% extraction flour , - it represents about 90% of the total output of macaroni , - The Other macaroni products including several shapes like Spaghetti, Rega , Letters , Oven , Albo …etc . The NCFM Co owns a great fleet that covers about 90% of its annual needs either , - to deliver wheat to mills or to deliver the output products to its clients. – The fleet consists of about 209 several kinds of trucks, lorries & vans its capacity about 2160 Tons Per Mission – in addition to 60 vehicles ( buses, private cars & other services cars). – The NCFM has storage capacity of silos & granaries nearly 151000 Tons .

Our wide range of quality products is well known by brand name throughout the food industry in Egypt and some of other Arabian and African countries.
The biggest thing we're looking for our products is consistency day to day, season to season. Consistency flour quality is the single most important factor in martaining consistency throughout our production processes.

A - STRONG BAKERS' FLOUR Produced from American hard red winter and hard red spring wheat and Australian prime hard wheat. Produced specially for bread making industry, contains at least 12.5% protein, water absorption 62-65%, and colour grade 1.8 units by kent jones and martin ash content 0.48% max. B - BISCUIT FLOUR Produced from American and Australian soft wheat of low elasticity and high extensibility with about 9-9.5 % proteins are normally used. Water absorption 53 - 56.5 % and colour grade 2.0 units by kent jones and martin, ash content 0.48% max. C - CAKE FLOURS The wide range of types of cake and methods of manufacture make it impossible to specify flour characteristics very exactly. Normally weak to medium strength grist's are used. Cake flour contains less than 8.5 % protein with a weak gluten used for all kinds of pastries. D - ALL PURPOSE FLOUR (House hold flour) It's a blend of bread flour and cake flour, has a protein content of about 10.5 %, low moisture content not exceeding 13.5 %. All-purpose flour dough has a blend of strong and weak gluten's and used for such foods as cakes, cookies, rolls, homemade bead and in sauces. All purpose flour packed in popular 1 kg. bags under brand names EL- Marwa and EL-Kwthar. E - FERTIFICATED FLOUR Produced with ferrus sulphate specially for pupils meals.

Produced in many types, these can be classified in three main brands. A - MINA CAIRO AND MOLINO PASTA The most popular pasta brands in Egypt, MINA and MOLINO pasta are a non durum pasta. B - PRONTO Produced from 100 % pure semolina in Italian style. C - REGIME Is one of our special products produced from clear pollard (shorts). It has produced specially for sportsmen, diabetics, and people looking for fitness. We are producers of all types of bakery products bread

(wholesale and retail), pizza (frozen and fresh), candy, cookies, crackers, cakes, pies.
A - PURE WHEAT GERM
Pure wheat germ produced from NCFM, answers today's demand for grain - based foods, which are rich in natural nutrients, and full of flavor. Over 30 % Protein, and over 15 % fiber.
B - SHORTS AND BRAN
Shorts (pollard) and Bran with its different types are available.
The list of our products is endless. All rely on NCFM for the steady day in and day