Platinum
Outstanding among our ranges is the new and improved "Platinum Series". All the efforts were put into labor in the aim of designing a product that will last a lifetime. This hard work has now been put in use once again in order to introduce products similar to what is already present, yet in an evolved and modified way capable of withstanding our current lifestyle. The flour has been scientifically improved and analytically revised and the labels have been redesigned to fit our advancement.

We consider the "Platinum" as a high-grade quality flour because it is empowered by high energy improvers. CFM's laboratory experts were able to maintain the strength-elasticity ration at optimum level, which made the "Platinum" a perfect ingredient to frozen dough.

Wondering why we put time and effort in all of this? It's because we simply can!

Durum Semolina Platinum

In the aim of increasing and improving the mineral and baking characteristics of our "Durum Semolina" while maintaining the vital core values of its nature, the well trained team at CFM has put months of efforts and all its technical expertise and scientific capabilities in designing and developing what we call the "Durum Semolina - Platinum".

Apart from being similar in nature to our existing "Durum Semolina" with respect to category divisions, characteristics and use, "Semolina Platinum", "Fine Semolina Platinum" and "Middling Platinum" are exceptional products thanks to their bright vitreous yellow amber color and their superior cooking qualities. This glowing golden color reflects the true valuable nature of this product both internally and externally. "Durum semolina - Platinum" is a package of high protein content with strong gluten characteristics that is appropriate to form strong non sticky dough, ideal for pasta processing; it also suitable to produce pasta products with superior cooking characteristics.

"Durum Semolina - Platinum" contains most of the vitamins and minerals that our bodies are in constant need of.


Extra Platinum

One of CFM's highly recognized products is the "Extra" flour type. During the years, "Extra" has been associated with almost every bakery throughout the country, adding extreme qualitative values to the processed dough.

The "Extra" flour has now been restudied and analyzed to break its way into our "Platinum Series". "Extra Platinum", the high rise of "Extra" is now excavating its own path side by side with our other "Platinum Series" in a world of revolutionary ideas and creativity.
Analytically, the "Extra Platinum", white in color with increased shelf life, is fine short patent flour, made from hard wheat grist with high protein content and water absorption rates. This leads to a better gas retention and a certain amount of robustness capable of withstanding increased volumes during fermentation and baking. The "Extra Platinum" with its vital gluten serves to increase gas retention.

The "Extra Platinum" consists of a series of multiple enzymes:

	Alpha Amylase: used to enhance the fermentation process while giving higher gas production levels and producing bread with better volume.
	Hemicellulase: used to increase starch gelatinization which helps amylase enzymes in being more active and increases dough tolerance during kneading.
	Glucooxidase: used to increase the strength of dough and giving the final product a crispy crust.