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Origin: Greece

Description: Greek flour is of exceptional quality. Produced from the best Greek varieties of wheat , with ultramodern machines, under the strictest hygienic standards.

There are 2 main types of Greek flour, Strong and Soft. From those 2 types all kinds of flour are produced.

Strong flour is produced form a wheat variety that is grown only in Greece and has high protein percentage.

Soft flour is the most common flour, used in every day bread and pastry making.

Types: T70% Strong, T70% Soft, T70% Demi, Type M yellow, whole meal, Corn flour, pastry making, multigrain, puff pastry, pizza (type 405), super brioche, cream pie, T90%, Trikalino

Packaging: 3/5/10/25/50kg sack.

Min order: 1 pallet (mix)

* Dry cargo