T45 is French Type 45 style flour perfect for making high-quality cakes and pastries. It has a fine granulation, low ash content, low gluten content and is soft and white in appearance. It is ground from selected soft wheat varieties. It imparts nice texture and fine crumb structure to cakes and confectionery and is also recommended for preparation of brioches and croissants.

• Made from selected soft wheat varieties
• Consistent quality and baking output
• Low gluten and ash content.
• Ideal for high quality cakes and confectionery

T55 is French Type 55 style general purpose flour suitable for a variety of baked goods including croissants. It is made from hard wheat varieties and has low ash and moderate gluten content. It gives a light open textured loaf with a crisp crust. It is ideal for making breads, puff pastries, croissants and baguettes.

KEY INGREDIENTS

• Wheat Flour, Malted wheat flour, Cereal Amylase.
• Made from selected wheat varieties
• Moderate gluten and low ash content
• Consistent performance and baking output
• Ideal for authentic European bread products

Rye flour is dark medium granulation flour, which is milled from German rye grains and grits. It gives a dense and dark texture with rye flour. It is ideal to make rye sandwich bread and artisan breads.

KEY INGREDIENTS

• 100% Rye flour
• Wide variety to suit range of baking needs 
• Made from selected quality of wheat varities.
• Consistent quality and output.
• Ideal for authentic european bread products.

Our Self Raising Flour is a naturally processed soft wheat flour with raising agents. It has been formulated for use in the preparation of a variety of confectionery items including sponges and cakes. It has a fine formulation, soft texture and low gluten content in order to ensure that you get excellent output while baking cakes and sponges. This flour is made from selected soft wheat varieties and we ensure that its critical technical parameters like granulation and gluten content are regulated to ensure that you get consistent results every time you bake cakes and sponges using this flour.

Products baked using Our Self Raising flour will have a soft texture and uniform rise. No need of any additional leavening agents to be added in the products. This product is not suitable for bread baking. Kindly store in airtight containers in low temperatures to maintain flour efficacy.

KEY INGREDIENTS

• Soft wheat flour, raising agents
• Made from selected soft wheat varieties
• Consistent quality and baking output
• Low gluten and ash content.
• Ideal for high quality cakes

T150 is French Type 150 style whole wheat flour suitable for traditional and artisan European breads. It gives brown texture to the crumb and makes crisp dark crust. It has a high gluten percentage suitable from artisan bread baking. Ideal for use in whole wheat baked products like breads and baguettes.

KEY INGREDIENTS

• Whole Wheat Flour, Malted wheat flour, Cereal Amylase.
• Made from select wheat varieties
• Whole wheat high gluten flour
• Consistent quality and baking output
• Suitable for traditional and artisan breads

T65 is French Type 65 style strong bread flour suitable for baking crusty artisan breads. It is made from hard wheat variety and is slightly coarse in granulation. It has moderate ash content and high gluten content required for baking artisan breads with open texture crumb and crispy crust. It is ideal for making artisan breads and baguettes.

KEY INGREDIENTS

• Wheat flour, Malted Wheat flour, Cereal amylase.
• Made from hard wheat varieties
• High gluten and moderate ash content
• Consistent performance and baking output
• Suitable for crusty European bread products

T45 is French Type 45 style flour perfect for making high-quality cakes and pastries. It has a fine granulation, low ash content, low gluten content and is soft and white in appearance. It is ground from selected soft wheat varieties. It imparts nice texture and fine crumb structure to cakes and confectionery and is also recommended for preparation of brioches and croissants.

• Made from selected soft wheat varieties
• Consistent quality and baking output
• Low gluten and ash content.
• Ideal for high quality cakes and confectionery

T55 is French Type 55 style general purpose flour suitable for a variety of baked goods including croissants. It is made from hard wheat varieties and has low ash and moderate gluten content. It gives a light open textured loaf with a crisp crust. It is ideal for making breads, puff pastries, croissants and baguettes.

KEY INGREDIENTS

• Wheat Flour, Malted wheat flour, Cereal Amylase.
• Made from selected wheat varieties
• Moderate gluten and low ash content
• Consistent performance and baking output
• Ideal for authentic European bread products

Rye flour is dark medium granulation flour, which is milled from German rye grains and grits. It gives a dense and dark texture with rye flour. It is ideal to make rye sandwich bread and artisan breads.

KEY INGREDIENTS

• 100% Rye flour
• Wide variety to suit range of baking needs 
• Made from selected quality of wheat varities.
• Consistent quality and output.
• Ideal for authentic european bread products.

Our Self Raising Flour is a naturally processed soft wheat flour with raising agents. It has been formulated for use in the preparation of a variety of confectionery items including sponges and cakes. It has a fine formulation, soft texture and low gluten content in order to ensure that you get excellent output while baking cakes and sponges. This flour is made from selected soft wheat varieties and we ensure that its critical technical parameters like granulation and gluten content are regulated to ensure that you get consistent results every time you bake cakes and sponges using this flour.

Products baked using Our Self Raising flour will have a soft texture and uniform rise. No need of any additional leavening agents to be added in the products. This product is not suitable for bread baking. Kindly store in airtight containers in low temperatures to maintain flour efficacy.

KEY INGREDIENTS

• Soft wheat flour, raising agents
• Made from selected soft wheat varieties
• Consistent quality and baking output
• Low gluten and ash content.
• Ideal for high quality cakes

T150 is French Type 150 style whole wheat flour suitable for traditional and artisan European breads. It gives brown texture to the crumb and makes crisp dark crust. It has a high gluten percentage suitable from artisan bread baking. Ideal for use in whole wheat baked products like breads and baguettes.

KEY INGREDIENTS

• Whole Wheat Flour, Malted wheat flour, Cereal Amylase.
• Made from select wheat varieties
• Whole wheat high gluten flour
• Consistent quality and baking output
• Suitable for traditional and artisan breads

T65 is French Type 65 style strong bread flour suitable for baking crusty artisan breads. It is made from hard wheat variety and is slightly coarse in granulation. It has moderate ash content and high gluten content required for baking artisan breads with open texture crumb and crispy crust. It is ideal for making artisan breads and baguettes.

KEY INGREDIENTS

• Wheat flour, Malted Wheat flour, Cereal amylase.
• Made from hard wheat varieties
• High gluten and moderate ash content
• Consistent performance and baking output
• Suitable for crusty European bread products