baking flour

Baking flour is a medium-extraction wheat flour produced from the endosperm with partial bran inclusion, offering a slightly creamy or yellowish hue. It is designed for traditional bread, pastries, and cakes, delivering a soft, elastic crumb structure preferred in the Afghan market.

Flour Grades

• Type A (High Extraction) – Contains more bran, suitable for dense, traditional breads
• Type B (Medium Extraction) – Balanced bran content, ideal for soft pastries and flexible bread texture