TOP QUALITY FLOURS
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.
EXTRA FS
W 150/170
Medium-strength flour ideal for medium processes such as hard crumb breads and controlled fermentation.
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.
HIGH QUALITY FLOURS
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.
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.
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.
SPECIFIC PROCESSES
CHURROS (EXTRA CH)
Exclusive top quality flour for the production of fine and crunchy churros, without excess oil and with an unmistakable flavor.
BATONS (FLO PO)
Flour for the production of high quality, crunchy porras. Extraordinary volume and texture.
DORADA
W 140/160
Special flour, made from a mixture of soft and hard wheat, giving the products a juicy crumb and toasted crust.
HARD WHEAT
W 170/200
Flour made with a high proportion of durum wheat that provides a golden and juicy crumb and dark crust.
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.
OTHER CEREALS
STONE GROUND
W 190/220
Stone ground wheat flour. It adds flavor and aroma to bread.
Ideal for sourdoughs.
RICE
Pure rice flour, suitable for dusting and facilitating the handling of doughs with high hydration.
CENTENO
Pure rye flour, ideal for making rye bread or mixed with other flours to obtain more rustic and juicy breads.
TRITORDEUM
Flour from a new cereal, ideal for innovative products.
It provides flavor, aroma and attractive yellow color.
SPELT
Old wheat spelt flour, suitable for the production of spelt breads with great health benefits.
