DRIED PASTASES
Selection of low-strength flours suitable for making cookies and dry pasta.
FLOR
W 85/95
Low strength soft flour for fast processes and short fermentations. Ideal for cakes, cookies and dry pasta.
SPECIAL
W 100/110
Soft flour for fast processes with short kneading and fermentation times. Suitable for soft dough bread and pastries.
EXTRA
W 110/120
High quality flour with high gluten content and very balanced. Suitable for most of the processes involved in baking.
SPECIAL F
W 130/140
Medium-strength flour suitable for medium processes such as semi-soft bread, picos, regañás, etc.
OTANA
W 100/110
Soft flour of low strength, for fast baking processes and short fermentations. Ideal for cakes, cookies and dry pasta.
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.
