Good but overrated. Expensive for the average Greek household. You can do wonders if you know about dough and its moisture. However, nowadays in the market someone can find equally good and strong flour, not necessarily fortified, to make some good and successful recipes like tsoureki and pizza... it's not rocket science, it just requires some knowledge about the subject. Also, its price doesn't seem to go down and keeps increasing.

Flour that "absorbs" water for fun... I have reached 75% humidity and it still held up... With fantastic gluten network... Highly recommended for pizza, sweet breads, and sourdough bread... Top-notch ️️️

Very strong flour, 14g of protein, made from hard Canadian wheat with perfect milling, nice taste and aroma in the bread. However, the packaging contains 907g and not 1000g, so I had to buy another package, which significantly increased the cost of my preparation. It is of higher quality though, compared to other domestic and non-domestic ones, which sometimes do not meet their characteristics. I would buy it again, only for special occasions, where I would like something extra in the recipe.