50kg
İRMİK ALTI Semolina Bottom Best Flour
The secret of İrmik Altı is wheat shells called fine bran. The flavor of wheat takes products to another level. The mystery of a good lahmacun is hidden in the fine wheat particles coming from the crunchy dough. Small pieces of lahmacun and pita cooked in a short time between the dough and the stone base provide a miraculous taste. Prepared for many traditional flavors such as closed pita, open pita, pita bread, İrmik Altı Flour is now at work in professional kitchens. You can get unique tastes by adding some İrmik Altı Flour to the dough of Diyarbakır burma and halka dessert.
allergen notice
moisture
protein
ash
semolina bottom flour
semolina flour
best semolina
semolina
semolina flour
