CLASSIC FLOUR

FLOUR WHITE BAND

It is a flour suitable for making bread in controlled fermentation and all kinds of rusticbreads, including ciabatta. His excellent performance allows its use for pre-cookedbreads and slow fermentation, maintaining the desired characteristics and adequatewater absorption.

EXTRA-RED BAND FLOUR

Flour specially engineered for the production of baked and frozen bread and for makingrustic breads. It is a flour with high water absorption and excellent extensibility andelasticity very well tolerated long periods of cold and moisture while maintaining the best characteristics of the final product. Flour well suited to making pizzas.

FLOUR YELLOW BAND

The traditional meal "pastry. " For its tolerance and excellent extensibility and elasticity,is specially adapted for the production of all kinds of pastries, from croissants tobrioche, including frozen processes. It is also ideal for the production of specialty breads that require a higher absorption of water, such as bread Galician.

FLOUR GREAT FORCE BAND

Flour from the milling of wheat varieties best improvers high protein content. Excellentquality allows the production of bread and rustic bread that require endure long hours of fermentation.