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.
