PIZZAS
High-strength flours suitable for making pizza dough, also wholemeal.
FORCE
W 320/350
Strong flour, ideal for bread, pastries and bakery in general.
FORCE
W 320/350
Strong flour, ideal for bread, pastries and bakery in general.
GREAT STRENGTH
W 400/450
High-strength flour, suitable for making bread, croissants, croissants, roscones de reyes, puff pastries and high quality pastries.
EXTRA FF
W 250/270
Ideal for high hydration processes, pizzas and long fermentations.
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.
