Bakery

Premium Khubs Flour

Product

Medium extraction, medium ash product. Best suited for making Arabic Khubs (flat bread).
Machinability of the dough where there is mass production in Semi industrial and Industrial bakeries.
Suitable for longer shelf-life products.
High yield performance and lower wastages.
Mixing and processing tolerance.
Puffed upon baking can be used for fillings or as a wrap.
Easy sheeting, strong enough for folding.

Key Attributes

Water absorption –High
Expansion – Very good.
Strength – Medium strong

Applications

Lebanese Khubs
Baladi- Egyptian Khubs (flat bread)
Pita bread

Available in

50 kg Polypropylene woven bags
1 Ton Polypropylene Jumbo bags
Bulk Tankers – 25 Metric tons

Baguettes

It’s widely believed that Baguettes first appeared after the French Revolution, when a shortage of bread was a core issue leading people to violent uprisings through the streets of Paris. In response, a law decreed that both rich and poor would have access to one type of wheat bread – ‘The Bread of Equality’. Other stories contest this; one tale alleges that Napoleon Bonaparte requested bread loaves lose their traditional square shape in favour of a longer, slender mould, so that soldiers could more easily carry their bread into battle. Another story claims the baguette arose because of the Parisian metro, where workers carried knives to cut their breads until the metro’s management asked bakers for bread that could be torn by hand, thus removing the need for knives and the potential of violence. There’s also a more modern perspective based on a law that was passed in 1920 prohibiting bakers from working between 10pm and 4am – this meant there was simply not enough time for your average loaf to be baked, so a substitute (the baguette) was created. The baguette was first given its name in 1920, and broadly translates to ‘wand’ or ‘baton’.

Cup Cake

While cake itself in some form or another has been around since ancient times, cupcakes first came about in America. It is thought that the first ever reference to ‘a cake to be baked in small cups’, rather than as a layer cake, was in Amelia Simmons’ ‘American Cookery’ in 1796.

Milk Bread

Milk Bread was developed in Japan in the 20th century, using tangzhong, a warm flour-and-water paste traditionally used in China to make buns with a soft, springy texture and tiny air bubbles. Surprisingly, milk bread with an incomparable crumb and buttery taste is a snap to make at home, using supermarket ingredients.

Premium Bakery Flour

Product

Low extraction, medium ash product. Extracted from the best wheats in the world.
High quality flour where baking performance in important.
Suitable for longer shelf-life products.
Suitable for Artisanal and Industrial bakeries, Manual and Machined processes.
Can be added to weaker flours for strength and better performance.
No gluten addition required in most of the applications.
Works very well with other ingredients – soft oils and seasonings.
Premium product at premium pricing

Key Attributes