Wheat Flour is the major ingredient used in most baking.

It is milled from hard and soft wheat, and must consist of high quantity protein to form an elastic, extensible dough; to withstand mixing, stretching and shaping, and to support the weight from other ingredients.

Wheat grain has three main parts: The bran coating is about 13%. The embryo or gem is about 2%. The endosperm is about 85%. The endosperm consists of protein, starch, fat, water, sugar and mineral matter. White flour is milled from the endosperm.

Cake Wheat Flour

Available in 1 kg, 2,5 kg, 5 kg, 10 kg, 12,5 kg, 25 kg, 50 kg

White Bread Wheat Flour

Available in 5 kg, 10 kg, 12,5 kg, 25 kg, 50 kg

Brown Bread Wheat Flour

Available in 12,5 kg, 25 kg, 50 kg

Whole Wheat Flour

Available in 25 kg, 50 kg

Rye Flour

Available in 25 kg

Industrial Wheat Flour

Available in 50 kg

Biscuit Wheat Flour

Available in 50 kg

Hi-Ratio Cake Wheat Flour

Available in 50 kg