Quality
Flour
Our Jenan Flour is lovingly made with grains sourced from the finest suppliers across the globe, and perfected with over 40 years of heritage. Freshly milled at the UAE's first flour mill, Jenan Flour is rich in texture and flavour, and with your imagination, it can become almost anything delicious.
What's in 100 GM of flour?
364 CAL
Calories
1 GM
Fat
2 MG
Sodium
107 MG
Potassium
76 GM
Carbohydrate
10 GM
Protein
All Purpose
Flour
A must-have flour in every kitchen, this flour is strong enough for bread, and gentle enough for scones and cakes.
1KG & 2 KG
Wholemeal
Flour
Combine all the nutritional benefits of whole grains with rich flavour and you have a healthy and versatile flour.
2 KG
Self Raising
Flour
Perfect for making cakes, muffins and pastries at home without adding any self raising agents.
1KG & 2 KG
How We Make Our Flour
Before the actual processing, we eliminate the impurities that enter the raw grains during harvesting, transportation and storage.
The milling process involves the removal of layers of endosperm from the outer casing, the bran.
We separate this process in order to control the most critical aspects of the milling process such as particle size, starch damage and flour streaming.
Our state-of-the-art milling facilities and processes enable us to produce flours of the highest quality and consistency.
Kitchen Tips
Using flour as a thickener
For 1 cup of thin sauce, use 1 tbsp Jenan All Purpose Flour
For 1 cup of medium sauce, 1½ tbsps Jenan All Purpose Flour
For 1 cup of thick sauce, use 2 tbsps Jenan All Purpose Flour
Get dusting
Keep a new powder puff in your flour canister. When a recipe says to "dust" a pan with flour, use the powder puff.
Easy-open lids
Wipe the rims of stubborn containers with flour before closing the lid, and see how easy they are to open next time.
Non-stick cake tins
Grease the pan with one part butter and two parts flour, mixed together to a sandy consistency.
Avoid that sinking feeling
When adding fruits, raisins and nuts to cake batter, roll them in flour first. They're less likely to sink to the bottom of the cake.
