Fine Null FlourThis kind of flour has the least bran in it. This flour is useful for making variety of confectionary products and industrial breads. Sometimes in our country this kind of flour is used for making Vermicelli too.
Course Null Flour (Pasta Flour)It’s particles of flour that are made from hard or semi-hard wheat endosperms. This flour mostly has applications in producing dough products and pastas.
Premium Star FlourStar flour is produced in two different categories for baking different fantasy breads and variety of cakes and sweets, and voluminous and semi-voluminous products. These flours are made with different color, protein, and ashes to cover variety of products.
Fantasy Star FlourThis type of flour is made mostly from endosperm and is used in products like voluminous, semi-voluminous breads, and some types of sweets.
Barbari FlourThis kind of flour contains 0.701%-0.850% of ash and 11% of protein. Each 100gr of the Barbari flour has 265 Kcal energy and it is made of endosperm.
Taftoon and Lavash Flour (Bran taken up to 15%)This kind of flour is used for baking traditional breads. The amount of bran taken from the flour is roughly 12%. Its normal flour that is enriched by adding Iron and acid folic.
Sangak FlourIt is Whole-grain flour. Flour of Sangak bakeries are of this kind and this type of flour has high amount fibers.
