We have many kinds of flour:
Zahra flour: which features softness and starch top rate from other types of flour and low gluten rate in it (Ash 0.35% , Gluten 0.22% -0.23%), thats why its whiter, good for cakes types and desserts that depend on buns.
Zero flour: the proportion of the less starch and gluten higher than Zahra flour, softness are almost similar to Venus (ash 0.5% -0.58%, gluten 0.24% -0.25%) is used for the kinds of sweets and bread that depends on flufiness such as burgers and hmam bread.
All purpoce flour: a flour that is used to produce arabic bread and Pastry such as pizza (Ash 0.65%-0.7% Gluten 0.27% -0.28%).
Beta flour: is used to produce healthy loaf high proportion of fiber it useful for digestion and diabetes (gluten 0.25% -0.26%).
This is in addition to the production of special types of flour such as the special flour with a high gluten rate which is used for baklava and the special "Soft" flour (ash 0.6% , gluten, no more than 0.2%), so it is used for types Biscuits.
Jordan - Amman , Daba'a AreaP.O Box 69 Amman- Jeezah 16010 Amman, Jordan