RUSTIC BREADS
Flours for the elaboration of different types of rustic breads, with each of them a different and unique bread is achieved.
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
Flour prepared for the production of ciabatta and rustic breads with white crumb and toasted crust.
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.
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.
STONE GROUND
W 190/220
Stone ground wheat flour. It adds flavor and aroma to bread.
Ideal for sourdoughs.
CENTENO
Pure rye flour, ideal for making rye bread or mixed with other flours to obtain more rustic and juicy breads.
