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