IBSU offers the flour, which is carefully supplied from the world's best quality wheat varieties, to the producers of bread, pastry, pastry and other bakery products in a safe and healthy way.
We offer a diverse range of flour products to accommodate to your consumption needs:
All Purpose Flour
Most commonly available in supermarkets and grocery stores. Typically used for breads, cookies, muffins and cupcakes.
Made from hard, high-protein wheat. It brings excellent structural to dough and can be used for artisan bread, bagels or pretzels.
A ultra-fine textured, soft wheat flour. This flour is excellent for baking cakes, muffins and cookies that requires softness through out the baked product.
The flour is between all purpose and cake flour in terms of protein wheat content. When baked its known to be tender but crumbles when held. Typically its used for baking biscuits, brownies, and pie crusts.
Self Rising Flour
Flour with added salt and baking powder during the milling process. Its suited for biscuits, cakes, muffins and pastries.
Whole Wheat Flour
It has higher dietary fiber and overall nutrient content than white flours. Its low in gluten and is typically used for bread.