Excellent white flour of the finest wheat

• 50 KG
• 25 KG
• 10 KG

Making all kinds of bakeries

• All kinds of Arabic breads
• All kinds of Western breads
• Cakes
• Cookies
• Pastries
• Biscuits and Others

Excellent white flour and one of the finest wheat

• 50 KG

Making all kinds of bakeries in all the bakeries and in ordinary and machinery ovens

• All kinds of Arabic breads
• French bread
• Yemeni Bread (roty)
• All kinds of pastries

Integral Wheat flour of the finest wheat contains the wheat bran, which increases its nutritional value and makes it rich in proteins, vitamins, minerals and mineral fibers

• 50 KG
• 25 KG

Making many kinds of bakeries which are suitable for those who are on diet

• All kinds and shapes of Yemeni Breads
• Arabic bread
• Western Flat Bread
• All kinds of pastries

Mixed flour of fine white flour and red flour with high quality and nutritional value, and a higher protein content and vitamins

• 50 KG
• 25 KG

Making many kinds of bakeries

• All kinds and shapes of Yemeni Breads.
• Western Flat Bread
• Special Cakes
• Mokaskas (Fried Bread )

It is produced from the wheat bran with a mixture of wheat flour and grain milling and has high nutritional content of protein and fiber

• 40 KG
• 35 KG

Feeding all types of ruminants and poultry

It is one of the wheat derivatives characterized by good quality and nutritional value, which is marked by low content of starch and sugar

• 25 KG

It is good for the manufacture of diet and food for children as well as a lot of famous sweets such as :

• Basbousa
• Ma’amool ( cookies with dates )
• Candies
• A basic material in the pasta industry

It is the part found in the nucleus of the grain and responsible for the growth of wheat plant during the process of germination
It contains a high percentage of proteins, mineral salts, fats, vitamins, and especially fat-soluble vitamins (A,D,E,K)
It is good for health, especially for children and elderly

• Food supplement for children, elderly and athletes
• Can be used in making some kinds of food and bakeries

It is a white flour produced from soft, low-protein, soft-grained grinding with no more than 10% protein content for industrial purposes

• It is used in industrial purposes limited by specifications such as biscuit and cake flour