MEDIUM LEAVENED BREADS
Flours suitable for the production of breads with medium and controlled fermentation.
SPECIAL F
W 130/140
Medium-strength flour suitable for medium processes such as semi-soft bread, picos, regañás, etc.
EXTRA FS
W 150/170
Medium-strength flour ideal for medium processes such as hard crumb breads and controlled fermentation.
OTANA MS
W 120/130
Ideal flour for direct baking processes, pastries and dry pasta.
OTANA M
W 130/140
Medium-strength flour, for semi-hard crumb breads and direct processes.
OTANA MF
W 150/170
Medium-strength flour, suitable for medium processes and controlled fermentation.
OTANA F
W 190/220
Medium-strength flour ideal for industrial processes, pre-baked bread, controlled fermentation and frozen doughs.
