SPECIALTY FLOURS
INTEGRAL
W 190/220
Whole grain flour for the production of all kinds of whole grain products.
INTEGRAL FINA
W 190/220
Fine whole grain wholemeal flour, ideal for wholemeal products with a very pleasant flavor and light.
CHAPATA
W 200/220
Flour prepared for the production of rustic and ciabatta breads with creamy crumb, firm and toasted crust.
WHITE PLATE
W 200/220
Prepared flour for the production of ciabatta and rustic breads with white crumb and toasted crust.
BAGUETTE
W 200/220
Flour prepared for the production of an authentic French baguette with a crunchy crust and well honeycombed crumb.
RÚSTICA
W 220/240
Flour for the production of rustic breads with flavor and aroma.
AUTHOR
W 220/240
Flour based on a mixture of different cereals and types of milling that provide a different kind of bread.
