PRECOOKED BREAD
Many of our flours are suitable for making different types of pre-baked bread.
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.
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.
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.
