000-TYPE FLOUR
000-type wheat flour
Recommended for: Pan francés, panificados, bizcochería, pan de molde, bollería, facturas.French bread, breadings, bizcocho, mould-bread, pastries, etc. |
0000-TYPE FLOUR
0000-type wheat flour
Recommended for: Pasta, sandwich bread, mould-bread, buns, figazza bread, bizcocho, pastries, croissants, refined pastry, pizza crust, puff pastry, cakes, puddings, sponge cakes, alfajores, churros, Danish pastries and doughnuts. |
REAL 0000-type FLOUR
Real 0000-type wheat flour
Recommemded for: Empanada (turnovers) dough discs, pies, tarts and pasta. |
SEMOLIN
Soft wheat semolina.
Recommended for: Pasta, gnocci. |
BRAN
Wheat bran.
Recommended for: Whole meal bread, crackers. |
GERM
Wheat germ
Recommended uses: diet products. |
SEMITÍN
Wheat semitin
Recommended for: Whole meal bread, biscuit preparation. |
SPECIALTY INDUSTRIAL FLOURS
Special industrial flours.
Special features: ISO 9001 Quality Certification. Every flour lot has the accompanying protocol analysis. |
PANETTONE
Specially formulated for panettone preparation.
Recommemded uses: mainly for panettone preparation and for all those processes that need high gluten content flours as well as for demanding fermentation processes.
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PIZZA
Specialty flour for Pizza preparation
Recommmended for: pizza crust and breadings that need extensible flours. |
CORRECTORA
Recommended for: Breading products with demanding fermentation processes that need high protein content flours. |
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