50KG
A coarse grind of high-protein durum wheat with a good source of carotenoids (natural antioxidents). It is perfect for making Arabic sweets, sooji, ahlwa, upma and rawa dosa and enhances the color and flavor of breads, pizza crust and pasta.
25KG
Milled from premium quality soft wheat, T45 is finely ground, white in color and low in protein. It is suitable for making high ratio cakes and pastries and allows end products to be soft and light.
45KG
Fine granulated wheat flour with lower water absorption, protein, gluten, medium to high gelatinization temperature of the starch which gives the final product a defined texture with a specific surface pattern. Ideal for wafer and biscuits, also for industrial use.
50KG
Soft, low protein flour, milled from a special selection of wheat varieties. Depending on the process and recipe used it produces the desireable texture. Ideal for sweet and semi-sweet biscuit doughs.
20KG
A liquid butter alternative made of vegetable oil-based products that looks and tastes similar to pure ghee but cholesterol-free, and contains “good” fats like monounsaturated and polyunsaturated fats. Suitable for sweets and bakery products.
20KG
A non-hydrogenated, trans fat free product with high plasticity and non-greasy finish that gives superior mouthfeel & taste. Ideal for all general bakery applications.
25KG
Milled from premium wheats, T55 has medium protein content perfect for authentic french baguettes and croissants. Upon baking, it provides great crust color, uniform shape, long-lasting crispiness, short bite and open bloom.
25KG
Pristine Pizza Flour is milled from selected wheats with moderate protein content which provides good foldable characteristics and tolerance to the dough therefor making it suitable for preparing both thin and thick crust pizzas.
10KG
A non-hydrogenated, trans fat free product with excellent aeration and air retention properties which gives optimum cake volume, softer and even cake crumb structure, superior mouthfeel and taste as well as premium flavor and appeal. This is ideal for use in cakes, short pastries, icing and creams.
20KG
Heat treated low pregelatinized flour used to help improve the crispiness in biscuits and cookies; softness in pancake and waffles.
50KG
Soft, low protein flour, milled from a special selection of wheat varieties. Depending on the process and recipe used it produces the desireable texture. Ideal for sweet and semi-sweet biscuit doughs.
25KG
A butter blend based from anhydrous milk fat blended with vegetabe oils. Allows for uniform product quality, 90% less cholesterol than butter, excellent buttery taste and butter flavor retention in baked products. Great for cakes, cookies, creams and table spreads.
20KG
Heat treated pregelatinized flour used to help improve the crispiness in biscuits and cookies; softness in pancake and waffles.
25KG
A butter blend based from anhydrous milk fat blended with vegetabe oils. Allows for uniform product quality, 90% less cholesterol than butter, excellent buttery taste and butter flavor retention in baked products. Great for cakes, cookies, creams and table spreads.
25KG
A butter blend based from anhydrous milk fat blended with vegetabe oils. Allows for uniform product quality, 95% less cholesterol than butter, excellent buttery taste and butter flavor retention in baked products. Great for cakes, cookies, creams and table spreads.
22.7KG
A complete cookie for the preparation of authentic, American chewy cookies, slightly crunchy on the oursite and super chewy towards the center. Available in a standard vanilla flavor, the mix can easily be adapted to different flavors and inclusions.
