LONG LEAVENING BREADS
Range of flours suitable for making bread with doughs with long fermentation times, ideal for hard dough breads, frozen doughs or pre-baked bread.
EXTRA F
W 200/220
Top quality flour suitable for hard dough breads, long fermentations, frozen doughs, pre-baked bread, as well as controlled fermentations.
EXTRA FF
W 250/270
Ideal for high hydration processes, pizzas and long fermentations.
HARD WHEAT
W 170/200
Flour made with a high proportion of durum wheat that provides a golden and juicy crumb and dark crust.
OTANA F
W 190/220
Medium-strength flour ideal for industrial processes, pre-baked bread, controlled fermentation and frozen doughs.
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.
BAGUETTE
W 200/220
Flour prepared for the production of an authentic French baguette with a crunchy crust and well honeycombed crumb.
