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Traditional Flour - Wholemeal - 50 kg

Flour Description

Whole Meal flour is produced from grinding the wheat kernel (seed). All parts of the wheat kernel are used in the flour including the bran (shell), embryo, and the endosperm, which when milled, creates the speckled brown color that is characteristic of the flour.

Common Uses

Whole Meal flour is used for all types of baked goods, such as breads, rolls, and pastries. It provides breads with natural, nutty flavors and rough textures. Whole Meal flour results in dense, nutritious and delicious preparations.

Asalah Flour 50kg

Ingredients

All natural high quality unbleached wheat flour.

Extraction Percentage

72%, added Iron and Folic Acid.Fortification with Iron 30-32 ppm (mg/kg), Folic Acid 1.5-2 ppm (mg/kg)

Shelf Life

6 Months

Storage

Store in a dry and cool place away from unpleasant odors.

Traditional Flour - Wholemeal - 50 kg

Flour Description

Whole Meal flour is produced from grinding the wheat kernel (seed). All parts of the wheat kernel are used in the flour including the bran (shell), embryo, and the endosperm, which when milled, creates the speckled brown color that is characteristic of the flour.

Common Uses

Whole Meal flour is used for all types of baked goods, such as breads, rolls, and pastries. It provides breads with natural, nutty flavors and rough textures. Whole Meal flour results in dense, nutritious and delicious preparations.

Traditional Flour - Wholemeal - 50 kg

Flour Description

Whole Meal flour is produced from grinding the wheat kernel (seed). All parts of the wheat kernel are used in the flour including the bran (shell), embryo, and the endosperm, which when milled, creates the speckled brown color that is characteristic of the flour.

Common Uses

Whole Meal flour is used for all types of baked goods, such as breads, rolls, and pastries. It provides breads with natural, nutty flavors and rough textures. Whole Meal flour results in dense, nutritious and delicious preparations.

Traditional Flour - Wholemeal - 50 kg

Flour Description

Whole Meal flour is produced from grinding the wheat kernel (seed). All parts of the wheat kernel are used in the flour including the bran (shell), embryo, and the endosperm, which when milled, creates the speckled brown color that is characteristic of the flour.

Common Uses

Whole Meal flour is used for all types of baked goods, such as breads, rolls, and pastries. It provides breads with natural, nutty flavors and rough textures. Whole Meal flour results in dense, nutritious and delicious preparations.

Traditional Flour - Wholemeal - 50 kg

Flour Description

Whole Meal flour is produced from grinding the wheat kernel (seed). All parts of the wheat kernel are used in the flour including the bran (shell), embryo, and the endosperm, which when milled, creates the speckled brown color that is characteristic of the flour.

Common Uses

Whole Meal flour is used for all types of baked goods, such as breads, rolls, and pastries. It provides breads with natural, nutty flavors and rough textures. Whole Meal flour results in dense, nutritious and delicious preparations.

Traditional Flour - Wholemeal - 50 kg

Flour Description

Whole Meal flour is produced from grinding the wheat kernel (seed). All parts of the wheat kernel are used in the flour including the bran (shell), embryo, and the endosperm, which when milled, creates the speckled brown color that is characteristic of the flour.

Common Uses

Whole Meal flour is used for all types of baked goods, such as breads, rolls, and pastries. It provides breads with natural, nutty flavors and rough textures. Whole Meal flour results in dense, nutritious and delicious preparations.

Harees Peeled Wheat 50kg

Flour Description

Polished form of wheat.

Common Uses

Used for making the famous Arabic dish of the same name.

Paratha Flour - 50kg

Flour Description

Quality white wheat flour.

Common Uses

Making Paratha; an Indian and Pakistani common bread.

Traditional Flour - Wholemeal - 50 kg

Flour Description

Whole Meal flour is produced from grinding the wheat kernel (seed). All parts of the wheat kernel are used in the flour including the bran (shell), embryo, and the endosperm, which when milled, creates the speckled brown color that is characteristic of the flour.

Common Uses

Whole Meal flour is used for all types of baked goods, such as breads, rolls, and pastries. It provides breads with natural, nutty flavors and rough textures. Whole Meal flour results in dense, nutritious and delicious preparations.

Traditional Flour - Wholemeal - 50 kg

Flour Description

Whole Meal flour is produced from grinding the wheat kernel (seed). All parts of the wheat kernel are used in the flour including the bran (shell), embryo, and the endosperm, which when milled, creates the speckled brown color that is characteristic of the flour.

Common Uses

Whole Meal flour is used for all types of baked goods, such as breads, rolls, and pastries. It provides breads with natural, nutty flavors and rough textures. Whole Meal flour results in dense, nutritious and delicious preparations.

Traditional Flour - Wholemeal - 50 kg

Flour Description

Whole Meal flour is produced from grinding the wheat kernel (seed). All parts of the wheat kernel are used in the flour including the bran (shell), embryo, and the endosperm, which when milled, creates the speckled brown color that is characteristic of the flour.

Common Uses

Whole Meal flour is used for all types of baked goods, such as breads, rolls, and pastries. It provides breads with natural, nutty flavors and rough textures. Whole Meal flour results in dense, nutritious and delicious preparations.

Traditional Flour - Wholemeal - 50 kg

Flour Description

Whole Meal flour is produced from grinding the wheat kernel (seed). All parts of the wheat kernel are used in the flour including the bran (shell), embryo, and the endosperm, which when milled, creates the speckled brown color that is characteristic of the flour.

Common Uses

Whole Meal flour is used for all types of baked goods, such as breads, rolls, and pastries. It provides breads with natural, nutty flavors and rough textures. Whole Meal flour results in dense, nutritious and delicious preparations.

Traditional Flour - Wholemeal - 50 kg

Flour Description

Whole Meal flour is produced from grinding the wheat kernel (seed). All parts of the wheat kernel are used in the flour including the bran (shell), embryo, and the endosperm, which when milled, creates the speckled brown color that is characteristic of the flour.

Common Uses

Whole Meal flour is used for all types of baked goods, such as breads, rolls, and pastries. It provides breads with natural, nutty flavors and rough textures. Whole Meal flour results in dense, nutritious and delicious preparations.

Traditional Flour - Wholemeal - 50 kg

Flour Description

Whole Meal flour is produced from grinding the wheat kernel (seed). All parts of the wheat kernel are used in the flour including the bran (shell), embryo, and the endosperm, which when milled, creates the speckled brown color that is characteristic of the flour.

Common Uses

Whole Meal flour is used for all types of baked goods, such as breads, rolls, and pastries. It provides breads with natural, nutty flavors and rough textures. Whole Meal flour results in dense, nutritious and delicious preparations.

Traditional Flour - Wholemeal - 50 kg

Flour Description

Whole Meal flour is produced from grinding the wheat kernel (seed). All parts of the wheat kernel are used in the flour including the bran (shell), embryo, and the endosperm, which when milled, creates the speckled brown color that is characteristic of the flour.

Common Uses

Whole Meal flour is used for all types of baked goods, such as breads, rolls, and pastries. It provides breads with natural, nutty flavors and rough textures. Whole Meal flour results in dense, nutritious and delicious preparations.

Traditional Flour - Wholemeal - 50 kg

Flour Description

Whole Meal flour is produced from grinding the wheat kernel (seed). All parts of the wheat kernel are used in the flour including the bran (shell), embryo, and the endosperm, which when milled, creates the speckled brown color that is characteristic of the flour.

Common Uses

Whole Meal flour is used for all types of baked goods, such as breads, rolls, and pastries. It provides breads with natural, nutty flavors and rough textures. Whole Meal flour results in dense, nutritious and delicious preparations.

Traditional Flour - Wholemeal - 50 kg

Flour Description

Whole Meal flour is produced from grinding the wheat kernel (seed). All parts of the wheat kernel are used in the flour including the bran (shell), embryo, and the endosperm, which when milled, creates the speckled brown color that is characteristic of the flour.

Common Uses

Whole Meal flour is used for all types of baked goods, such as breads, rolls, and pastries. It provides breads with natural, nutty flavors and rough textures. Whole Meal flour results in dense, nutritious and delicious preparations.

Traditional Flour - Wholemeal - 50 kg

Flour Description

Whole Meal flour is produced from grinding the wheat kernel (seed). All parts of the wheat kernel are used in the flour including the bran (shell), embryo, and the endosperm, which when milled, creates the speckled brown color that is characteristic of the flour.

Common Uses

Whole Meal flour is used for all types of baked goods, such as breads, rolls, and pastries. It provides breads with natural, nutty flavors and rough textures. Whole Meal flour results in dense, nutritious and delicious preparations.

Traditional Flour - Wholemeal - 50 kg

Flour Description

Whole Meal flour is produced from grinding the wheat kernel (seed). All parts of the wheat kernel are used in the flour including the bran (shell), embryo, and the endosperm, which when milled, creates the speckled brown color that is characteristic of the flour.

Common Uses

Whole Meal flour is used for all types of baked goods, such as breads, rolls, and pastries. It provides breads with natural, nutty flavors and rough textures. Whole Meal flour results in dense, nutritious and delicious preparations.

Traditional Flour - Wholemeal - 50 kg

Flour Description

Whole Meal flour is produced from grinding the wheat kernel (seed). All parts of the wheat kernel are used in the flour including the bran (shell), embryo, and the endosperm, which when milled, creates the speckled brown color that is characteristic of the flour.

Common Uses

Whole Meal flour is used for all types of baked goods, such as breads, rolls, and pastries. It provides breads with natural, nutty flavors and rough textures. Whole Meal flour results in dense, nutritious and delicious preparations.

Asalah Flour 50kg

Ingredients

All natural high quality unbleached wheat flour.

Extraction Percentage

72%, added Iron and Folic Acid.Fortification with Iron 30-32 ppm (mg/kg), Folic Acid 1.5-2 ppm (mg/kg)

Shelf Life

6 Months

Storage

Store in a dry and cool place away from unpleasant odors.

Traditional Flour - Wholemeal - 50 kg

Flour Description

Whole Meal flour is produced from grinding the wheat kernel (seed). All parts of the wheat kernel are used in the flour including the bran (shell), embryo, and the endosperm, which when milled, creates the speckled brown color that is characteristic of the flour.

Common Uses

Whole Meal flour is used for all types of baked goods, such as breads, rolls, and pastries. It provides breads with natural, nutty flavors and rough textures. Whole Meal flour results in dense, nutritious and delicious preparations.

Traditional Flour - Wholemeal - 50 kg

Flour Description

Whole Meal flour is produced from grinding the wheat kernel (seed). All parts of the wheat kernel are used in the flour including the bran (shell), embryo, and the endosperm, which when milled, creates the speckled brown color that is characteristic of the flour.

Common Uses

Whole Meal flour is used for all types of baked goods, such as breads, rolls, and pastries. It provides breads with natural, nutty flavors and rough textures. Whole Meal flour results in dense, nutritious and delicious preparations.

Traditional Flour - Wholemeal - 50 kg

Flour Description

Whole Meal flour is produced from grinding the wheat kernel (seed). All parts of the wheat kernel are used in the flour including the bran (shell), embryo, and the endosperm, which when milled, creates the speckled brown color that is characteristic of the flour.

Common Uses

Whole Meal flour is used for all types of baked goods, such as breads, rolls, and pastries. It provides breads with natural, nutty flavors and rough textures. Whole Meal flour results in dense, nutritious and delicious preparations.

Traditional Flour - Wholemeal - 50 kg

Flour Description

Whole Meal flour is produced from grinding the wheat kernel (seed). All parts of the wheat kernel are used in the flour including the bran (shell), embryo, and the endosperm, which when milled, creates the speckled brown color that is characteristic of the flour.

Common Uses

Whole Meal flour is used for all types of baked goods, such as breads, rolls, and pastries. It provides breads with natural, nutty flavors and rough textures. Whole Meal flour results in dense, nutritious and delicious preparations.

Traditional Flour - Wholemeal - 50 kg

Flour Description

Whole Meal flour is produced from grinding the wheat kernel (seed). All parts of the wheat kernel are used in the flour including the bran (shell), embryo, and the endosperm, which when milled, creates the speckled brown color that is characteristic of the flour.

Common Uses

Whole Meal flour is used for all types of baked goods, such as breads, rolls, and pastries. It provides breads with natural, nutty flavors and rough textures. Whole Meal flour results in dense, nutritious and delicious preparations.

Harees Peeled Wheat 50kg

Flour Description

Polished form of wheat.

Common Uses

Used for making the famous Arabic dish of the same name.

Paratha Flour - 50kg

Flour Description

Quality white wheat flour.

Common Uses

Making Paratha; an Indian and Pakistani common bread.

Traditional Flour - Wholemeal - 50 kg

Flour Description

Whole Meal flour is produced from grinding the wheat kernel (seed). All parts of the wheat kernel are used in the flour including the bran (shell), embryo, and the endosperm, which when milled, creates the speckled brown color that is characteristic of the flour.

Common Uses

Whole Meal flour is used for all types of baked goods, such as breads, rolls, and pastries. It provides breads with natural, nutty flavors and rough textures. Whole Meal flour results in dense, nutritious and delicious preparations.

Traditional Flour - Wholemeal - 50 kg

Flour Description

Whole Meal flour is produced from grinding the wheat kernel (seed). All parts of the wheat kernel are used in the flour including the bran (shell), embryo, and the endosperm, which when milled, creates the speckled brown color that is characteristic of the flour.

Common Uses

Whole Meal flour is used for all types of baked goods, such as breads, rolls, and pastries. It provides breads with natural, nutty flavors and rough textures. Whole Meal flour results in dense, nutritious and delicious preparations.

Traditional Flour - Wholemeal - 50 kg

Flour Description

Whole Meal flour is produced from grinding the wheat kernel (seed). All parts of the wheat kernel are used in the flour including the bran (shell), embryo, and the endosperm, which when milled, creates the speckled brown color that is characteristic of the flour.

Common Uses

Whole Meal flour is used for all types of baked goods, such as breads, rolls, and pastries. It provides breads with natural, nutty flavors and rough textures. Whole Meal flour results in dense, nutritious and delicious preparations.

Traditional Flour - Wholemeal - 50 kg

Flour Description

Whole Meal flour is produced from grinding the wheat kernel (seed). All parts of the wheat kernel are used in the flour including the bran (shell), embryo, and the endosperm, which when milled, creates the speckled brown color that is characteristic of the flour.

Common Uses

Whole Meal flour is used for all types of baked goods, such as breads, rolls, and pastries. It provides breads with natural, nutty flavors and rough textures. Whole Meal flour results in dense, nutritious and delicious preparations.

Traditional Flour - Wholemeal - 50 kg

Flour Description

Whole Meal flour is produced from grinding the wheat kernel (seed). All parts of the wheat kernel are used in the flour including the bran (shell), embryo, and the endosperm, which when milled, creates the speckled brown color that is characteristic of the flour.

Common Uses

Whole Meal flour is used for all types of baked goods, such as breads, rolls, and pastries. It provides breads with natural, nutty flavors and rough textures. Whole Meal flour results in dense, nutritious and delicious preparations.

Traditional Flour - Wholemeal - 50 kg

Flour Description

Whole Meal flour is produced from grinding the wheat kernel (seed). All parts of the wheat kernel are used in the flour including the bran (shell), embryo, and the endosperm, which when milled, creates the speckled brown color that is characteristic of the flour.

Common Uses

Whole Meal flour is used for all types of baked goods, such as breads, rolls, and pastries. It provides breads with natural, nutty flavors and rough textures. Whole Meal flour results in dense, nutritious and delicious preparations.

Traditional Flour - Wholemeal - 50 kg

Flour Description

Whole Meal flour is produced from grinding the wheat kernel (seed). All parts of the wheat kernel are used in the flour including the bran (shell), embryo, and the endosperm, which when milled, creates the speckled brown color that is characteristic of the flour.

Common Uses

Whole Meal flour is used for all types of baked goods, such as breads, rolls, and pastries. It provides breads with natural, nutty flavors and rough textures. Whole Meal flour results in dense, nutritious and delicious preparations.

Traditional Flour - Wholemeal - 50 kg

Flour Description

Whole Meal flour is produced from grinding the wheat kernel (seed). All parts of the wheat kernel are used in the flour including the bran (shell), embryo, and the endosperm, which when milled, creates the speckled brown color that is characteristic of the flour.

Common Uses

Whole Meal flour is used for all types of baked goods, such as breads, rolls, and pastries. It provides breads with natural, nutty flavors and rough textures. Whole Meal flour results in dense, nutritious and delicious preparations.

Traditional Flour - Wholemeal - 50 kg

Flour Description

Whole Meal flour is produced from grinding the wheat kernel (seed). All parts of the wheat kernel are used in the flour including the bran (shell), embryo, and the endosperm, which when milled, creates the speckled brown color that is characteristic of the flour.

Common Uses

Whole Meal flour is used for all types of baked goods, such as breads, rolls, and pastries. It provides breads with natural, nutty flavors and rough textures. Whole Meal flour results in dense, nutritious and delicious preparations.

Traditional Flour - Wholemeal - 50 kg

Flour Description

Whole Meal flour is produced from grinding the wheat kernel (seed). All parts of the wheat kernel are used in the flour including the bran (shell), embryo, and the endosperm, which when milled, creates the speckled brown color that is characteristic of the flour.

Common Uses

Whole Meal flour is used for all types of baked goods, such as breads, rolls, and pastries. It provides breads with natural, nutty flavors and rough textures. Whole Meal flour results in dense, nutritious and delicious preparations.

Traditional Flour - Wholemeal - 50 kg

Flour Description

Whole Meal flour is produced from grinding the wheat kernel (seed). All parts of the wheat kernel are used in the flour including the bran (shell), embryo, and the endosperm, which when milled, creates the speckled brown color that is characteristic of the flour.

Common Uses

Whole Meal flour is used for all types of baked goods, such as breads, rolls, and pastries. It provides breads with natural, nutty flavors and rough textures. Whole Meal flour results in dense, nutritious and delicious preparations.

Traditional Flour - Wholemeal - 50 kg

Flour Description

Whole Meal flour is produced from grinding the wheat kernel (seed). All parts of the wheat kernel are used in the flour including the bran (shell), embryo, and the endosperm, which when milled, creates the speckled brown color that is characteristic of the flour.

Common Uses

Whole Meal flour is used for all types of baked goods, such as breads, rolls, and pastries. It provides breads with natural, nutty flavors and rough textures. Whole Meal flour results in dense, nutritious and delicious preparations.

Traditional Flour - Wholemeal - 50 kg

Flour Description

Whole Meal flour is produced from grinding the wheat kernel (seed). All parts of the wheat kernel are used in the flour including the bran (shell), embryo, and the endosperm, which when milled, creates the speckled brown color that is characteristic of the flour.

Common Uses

Whole Meal flour is used for all types of baked goods, such as breads, rolls, and pastries. It provides breads with natural, nutty flavors and rough textures. Whole Meal flour results in dense, nutritious and delicious preparations.