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It is made from soft wheat milling and contains 8-10% of gluten. The texture of this material makes its texture soft and translucent to ivory white, which makes it better to use baked goods that do not rely on flour as a basic ingredient, but as a bonding element that contributes to the cohesion of the baked substance, such as tortillas, petifourloaks. It is equivalent to what we call "kato flour".

This type of flour contains a low proportion of gluten, and is thick textures without the addition of flour Wheat to it. Dark rye flour is the ground grain without removing the bran or seed, while the rye flour is light Remove the bran and the seed

In Germany, type 812 flour is used to make bread. Bread flour is made from solid wheat and contains a gluten ratio of 11-13%. Its color tends to pale yellow when it just grinds and turns pale white over time. Habibi touch when rubbing with fingers. Is the best type of flour for baking. High content of gluten gives the brown bread it needs in height and shape during baking.

Gluten-rich flour is a white flour made from solid wheat, containing at least 13-14.5% of gluten. It is therefore best to use it together with other grain flour to give greater consistency. It is also good for baked goods that need extra flexibility such as bread and pizza. Gluten and bio-gluten flour, a pure gluten powder that can be used in a small amount to give flexibility to low flour

It is a brown flour and derived from the grinding of whole wheat grains with bran, which is tastier than white flour and contains more nutrients, fiber and fat than what is found in whole wheat flour. When used in bread, it gives a nutty taste and a more intense texture compared to white flour. Bread made from wheat flour Full is heavier and does not rise like bread made with white flour, often using a mixture of whole wheat and white flour.

This type of flour is manufactured from all types of hard and soft wheat and contains a percentage of gluten ranging from 9-11%. It can be white or non-peeled (bran), (white flour is whiter and contains less vitamin E). The flour is versatile for all household baking purposes because it is the most common flour. It can be used to bake a large variety of baked goods and pastries. However, by using it to make bread you do not get the softness we get using bread flour, and the baked goods and tortillas do not have the fragile texture of using white kato flour. It is not used by professional bakers.

Buckwheat flour does not contain any gluten, making it a good choice for allergy sufferers Gluten or abdominal diseases. Buckwheat flour contains a lot of nutrients, such as magnesium and plant compounds, also sold as ready It is easy to bake, as well as its nice nut-like smell