Sourdough Bread Flour, From the past to the present, which flour is traditional flour for breads made with sourdough,Long-term storage, long shelf life,To be thick-skinned,Flour to be strong....
Pita Flour, It is suitable for manufacturing af all types of pita in the manufacturing industry,Strong dough, ease -of- processing and ease -of-shaping,Long lasting feature without deformation offer kneaded,Good coloring,No dryness after cooking,Wel...
Brown Flour, Manufacturing more products based on its water absortion feature,Manufacturing more dough considering the quality of the flour,The strong dough made of brown flour does not overflow from tandouri,No deformation will accure in tandoori d...
Baklava & Boureka Flour, Taflan Flour Extea that we manufacture particularly for home-made pastries and manufacturing industry is suitable for all types of baklava and bourek. Strong and easly kneading dough,Easy and thin rolling out and no tea...
Phyllo Dough Flour, During roll of Dough easy opening and tearing,Has been standardized for phyllo dough does not dry out during expansion,Hard edge of phyllo dough during cooking and not to bubble,Has the ability to not to leave the wate...
Biscuit Flour, Easy dissolution in the mouth,Can be use easly,Fermentation stability is high,It makeseasy to shape during processing,Create an regular swelling and deformity,That flour for biscuits undesirable cracks during cooking and cooling.That ...
