Tafton & lavash flour (15%)

Proper to bake flat bread

specification:

Barbary flour (18%)

Proper to bake semi valume bread as barbary

specification:

Setareh flour (21%)

 proper to bake valume breads 

 specification:

Null (25%) 

proper for pastries, baking cakes

 specification:

Sangaki (12%)  

proper to bake sangak 

 specification: