OUR WHEAT FLOURS
All our products are distributed in bulk or in pallets and are packaged in bags of 25 kg and 40 kg.
W = 80-100P/L = 0,2-0,4
Indicated for good quality products, “churros” (hotcakes), “porras” (batons) and Vienna bread.
W = 100-130P/L = 0,2-0,4Good for fast bread making processes, flame or Vienna bread and artisan pastries.
W = 150-180P/L = 0,3-0,5Docile and workable for harder masses, artisan breads, “churros” (hotcakes) and fried pastries.
W = 190-220P/L = 0,4-0,6Suitable for masses that require good consistency and gas retention.
W = 230-260P/L = 0,5-0,7Recommended for controlled fermentation, artisan baguettes and flaky pastries.
W = 380-450P/L = 0,8-1,1Indicated for sliced bread, twisted roll of kings and any top quality bakery.
WHOLE WHEAT FLOUR
Wheat flour 100% obtained from strength wheat with a high level of proteins and fibers. It can be produced alone or mixed with other flours.
Product finely milled and extracted from the outer layers of the wheat grain. It can be distributed in bulk or in sacks of 35 kg.
WHEAT BROADLEAF BRAN
Distributed in bulk or in sacks of 25 kg and 40 kg.
Mill remains containing a higher percentage of starch but less rich in proteins and fibers than bran. It can be distributed in sacks of 40 kg.