OUR WHEAT FLOURS


All our products are distributed in bulk or in pallets and are packaged in bags of 25 kg and 40 kg.



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Extra

EXTRA


W = 80-100
P/L = 0,2-0,4

Indicated for good quality products, “churros” (hotcakes), “porras” (batons) and Vienna bread.


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VIENA


W = 100-130
P/L = 0,2-0,4

Good for fast bread making processes, flame or Vienna bread and artisan pastries.


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CANDEAL


W = 150-180
P/L = 0,3-0,5

Docile and workable for harder masses, artisan breads, “churros” (hotcakes) and fried pastries.


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MEDIA FUERZA


W = 190-220
P/L = 0,4-0,6

Suitable for masses that require good consistency and gas retention.


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ESPECIAL


W = 230-260
P/L = 0,5-0,7

Recommended for controlled fermentation, artisan baguettes and flaky pastries.


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GRAN FUERZA


W = 380-450
P/L = 0,8-1,1

Indicated for sliced bread, twisted roll of kings and any top quality bakery.


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OTHER PRODUCTS



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.


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WHEAT BRAN


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.


WHEAT MIDDLINGS


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.