Nil Flour

This flour is made mainly from the Endosperm and has specifications according to the national standard NO.103.This flour is usually used for the production of biscuits,cakes,crackers and different types of confectionery products.

ASH 500/0-380/0
HUMIDITY 2/14
PROTEIN 10-7
WET GLUTEN 27-20
ACIDITY 4/2

Setareh Flour

(extraction rate 79%)

This flour is mostly extracted from the Endosperm and has specifications according to the national standard NO.103.This flour is usually used to produce different types of bread such as      Baguette and some types of confectionery products.

ASH 700/0-501/0
HUMIDITY 2/14
PROTEIN MIN 11
WET GLUTEN MIN 26
ACIDITY 4/2

Barbari Flour

(extraction rate 82%)

This flour is made from the Endoperm and has specifications according to the national standard NO.103.This flour is mostly used for baking Barbari bread.

ASH 850/0-701/0
HUMIDITY 2/14
PROTEIN MIN 11
WET GLUTEN MIN 26
ACIDITY 4/2

Taftoon and Lavash Flour

(extraction rate 85%)

This flour is made from the Endosperm and has specifictions according to the national standard NO.103.This flour is used for producing Taftoon and Lavash bread.

ASH 225/1-851/0
HUMIDITY 2/14
PROTEIN MIN 11
WET GLUTEN MIN 25
ACIDITY 5/3

Pasta Flour

This flour is extracted from the Endosperm of hard or semi hard wheat and has specifictions according to the national standard NO.103.This flour is usually used for producing macaroni and pasta products.

ASH 650/0
HUMIDITY 2/14
PROTEIN MIN 12
WET GLUTEN
ACIDITY 4/2