Semolina:
Semolina is mainly used in the Middle Eastern region for the production of an assortment of Middle Eastern sweets and meat-pies. Recently, the Durum Semolina has become one of our premium products since it is considered by most pasta producers as the most suitable for the production of pasta. Only the best quality of Syrian Durum wheat is selected for the production of our Durum Semolina. Its Amber color and dry characteristics, makes the Syrian Durum wheat variety one of the most suitable wheat varieties for the production of Durum semolina.

Coarse Durum semolina - Desired by local artisan bakers, our coarse semolina is the base for making the most delicious of Middle Eastern sweets.

Medium Durum semolina - Besides its use in Middle Eastern sweets, our medium semolina has founds its way into the homes of people who enjoy making fresh homemade pasta.

Fine Durum semolina - Used mainly for producing a variety of pastas, it has also been incorporated in the production of certain biscuit types and couscous.



Superfine Durum semolina - Mixed by pasta producers with the fine semolina, our superfine semolina helps induce water absorption and easy the flow of the pasta dough during production.

Durum Flour - Our Durum flour is often mixed with the Baker's flour to help improve the dough characteristics; due to its high protein content, high water absorption rate and strong gluten structure. The final product is a beautifully levened piece of bread with a well defined structure, a golden brown crust and a delicious aromatic smell.