000-TYPE FLOUR
This flour is made from selected wheat, which has been sorted and stored according to its properties, so as to get high quality products the year round. It has an adequate protein structure ( in gluten amount and quality), therefore it is ideal for yeast-leavened breading products.Not only is its quality closely monitored in our quality control laboratory, but also its functionality is regularly tested in the bakeries situated at our plants.
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0000-TYPE FLOUR
0000-type wheat flour
Product information: This flour is made from selected wheat. State-of-the-art technology is used to obtain the whitest of flours; ideal for pasta and breading products, as well as for confectionery. |
REAL 0000 FLOUR
Real 0000-type flour
Product information: Made from selected wheat, using the latest technology to clean semolina and wheat in the initial milling stages. As a result of this, a special kind of flour (with a minimum number of impurities and microbial recount) is obtained; this also results in longer product life.Quality is monitored on a regular basis by the quality control laboratory. |
SEMOLIN
Bread wheat semolina.
Product information: Obtained from selected wheat; this allows for the production of semolina of the purest kind. Special characteristics: highly extensible doughs with low picking level. |
BRAN
Wheat bran.
Product information:Product obtained from selected wheat, submitted to a strict cleaning process. High fiber content. |
GERMEN
Wheat germ.
Product information:Obtained from selected wheat, submitted to a strict cleaning process. The milling technology employed results in a flaked product with the lowest possible level of impurities (bran). Rich in Vitamin E. |
SEMITÍN
Wheat semitin
Product information: Obtained from selected wheat, submitted to a strict cleaning process. Rich in fibers. |
SPECIALTY INDUSTRIAL FLOURS
Special industrial flours
Product information:The product meets customers’ requirements( specifications). Standards Considered: humidity, ash, gluten, rheology, falling number.
Special Features: ISO 9001 Quality Certification. Every flour lot has the accompanying analysis protocol. |
PANETTONE
Panettone Specialty Flour.
Product information:Specialty flour for panettone preparation. Obtained from selected wheat of high gluten content.
Gluten minimum content: 32 %. Alveogram: P/L = 0.9 to 1.5 W = 280 minimum
Ingredients: 000-type Flour- - 0000-type flour – Emulsifying Agent INS 471 – Flour Enhancer Ins 341iii – INS 928 – INS 300, INS 1100 |
PIZZA
Specialty flour for pizza crust preparation.
Product information: This kind of flour has been specially formulated for pizza crust preparation.It has an elastic gluten structure. Minimum gluten content: 26.0 % - Alveogram= P/L = 0.6 to 1.0 W = 200-300
Ingredients: 000-type flour – 0000-type flour –Flour Enhancer INS 223 - INS 300 - INS 1100 |
CORRECTORA
High gluten content Premix. Trademark: Correctora
Product information: This kind of flour has been specially formulated for demanding fermentation processes.
Ingredients: 000-type flour – Gluten – Emulsifying Agent INS481i – Flour Enhancer INS 928 – INS 300 – INS 1100 |
