Producing in a wide range of varieties of flours.
Types of white flours:
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.