Our Products

Flour Types

Extra

Extra Type 45:

A low – medium protein content, low ash flour. The starch quality in this type is carefully balanced to achieve its purpose. Ideally used for: Traditional Lebanese sweets specifically Katayif, as well as for cakes and pastries.

Extra Type 60:

This premium high gluten, high-quality flour is recognized for its excellent fermentation tolerance, machinability, absorption and strength. This type delivers the best performance and consistency. Milled from the finest blends of imported wheat, this flour along with the designated mix of enzymes, becomes the crown jewel of our products. Ideally used for: Hamburger Bun, Toast Bread, High Volume Bread, Croissant, Pizza, Pastries, Kaak.

Extra Type 45:

A low – medium protein content, low ash flour. The starch quality in this type is carefully balanced to achieve its purpose. Ideally used for: Traditional Lebanese sweets specifically Katayif, as well as for cakes and pastries.

Extra Type 55:

This premium high gluten, high-quality flour is recognized for its excellent fermentation tolerance, machinability, absorption and strength. This type delivers the best performance and consistency. Milled from the finest blends of imported wheat, this flour along with the designated mix of enzymes, becomes the crown jewel of our products. Ideally used for: French pan bread - Pizza - hamburger bread – baklawa – manakish.

Zero

Zero products are the backbone of the milling industry and are the most used types nationwide.

Zero Type 85 (Mouahad):

This type is a high extraction straight run flour with medium protein content, used primarily for the production of the traditional delicious Arabic flat bread.

Zero Type 65:

Medium Protein Content from a perfect blend of imported wheat. With the secret Baraka recipe, this standardized flour can run in any environment and still giving the absolute best yield and result the baker expects from the end product. Ideally used in the making of Manakish, Lahme Baajin, Kaak, Mouajanat, Low Volume Bread.

Zero Type 85 (Mouahad):

This type is a high extraction straight run flour with medium protein content, used primarily for the production of the traditional delicious Arabic flat bread.

Zero Type 65:

This premium high gluten, high-quality flour is recognized for its excellent fermentation tolerance, machinability, absorption and strength. This type delivers the best performance and consistency. Milled from the finest blends of imported wheat, this flour along with the designated mix of enzymes, becomes the crown jewel of our products. Ideally used for: French pan bread - Pizza - hamburger bread – baklawa – manakish.

Baladi

Feeling healthy… why not try our baladi line which is rich in fibers and proteins!

Baladi Type 135:

Our white Baladi flour, with its richness in protein content and ash content, gives you the ability to deliver the nutrition of whole grain products but with a lighter color and milder flavor than that of traditional whole-wheat products. Ideally used for: Tannouri and markouk bread.

Dark flour Type 240:

This type gives you the ability to deliver the nutrition of whole grain wheat in baked products that feature more of the attributes that consumers usually prefer. With higher protein content, higher ash content and higher fiber content, this flour creates whole-wheat products with a smoother texture, darker color, and richer taste. Ideally used for: Whole wheat bread, Diet bread.

Baladi Type 135:

Our white Baladi flour, with its richness in protein content and ash content, gives you the ability to deliver the nutrition of whole grain products but with a lighter color and milder flavor than that of traditional whole-wheat products.
Ideally used for:
Tannouri and markouk bread.

Dark flour Type 240:

This type gives you the ability to deliver the nutrition of whole grain wheat in baked products that feature more of the attributes that consumers usually prefer. With higher protein content, higher ash content and higher fiber content, this flour creates whole-wheat products with a smoother texture, darker color, and richer taste.
Ideally used for:
Whole wheat bread, Diet bread.

Semolina

The pride of Baraka mills products, we produce the best semolina available on the market due to our accumulated experience and top notch line of machinery.

Durum Semolina and Middling:

Milled from cleaned, sound durum wheat, the thoroughly refining process renders it free of visible impurities. A bright yellow color gives our coarse semolina, medium semolina and middlings an excellent eye appeal that will reflect directly on the final product. It is ideal for Arabic sweets (Maamoul), Halawet el Jeben and pasta. Use: maamoul, halawt el jebn, knafeh, pasta.

White Semolina and Middling:

Produced from imported hard wheat, milled gently, and free of visible impurities, our range of white semolina and middlings enjoy a high quality protein with all the attributes needed.

Durum Semolina and Middling:

Milled from cleaned, sound durum wheat, the thoroughly refining process renders it free of visible impurities. A bright yellow color gives our coarse semolina, medium semolina and middlings an excellent eye appeal that will reflect directly on the final product. It is ideal for Arabic sweets (Maamoul), Halawet el Jeben and pasta.
Use: maamoul, halawt el jebn, knafeh, pasta.

White Semolina and Middling:

Produced from imported hard wheat, milled gently, and free of visible impurities, our range of white semolina and middlings enjoy a high quality protein with all the attributes needed.

Process of Miling

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