pastry & cake flour

At Flour and Bread Product Barakat Hariwa, we produce two specialized types of white flour for pastry and cake applications:

• Type 1: Milled from the central part of the endosperm, this fine white flour is ideal for cakes, muffins, cookies, and wafers—offering a soft texture and light crumb.
• Type 2: With a shelling percentage of 25%, this flour is suited for biscuits, crackers, and confectionery products and is occasionally used in macaroni production.