Harinera La Meta

BAKING FLOURS


CAKES · PASTRIES · BREADS

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Selecting the best varieties of wheat, we manufacture the following flour standards to meet bakers' needs.
We can custom-make any flour to match the customer's needs and specifications, always with absolute confidentiality.
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CAKES

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PASTRIES

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BREADS

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CAKE FLOURS

Flours for making all types of cakes.

Floja

MIN. MAX.
W 90 115
P/l 0,4
Protein 10,5
Dry gluten 8
Absorption 52

BISCUIT FLOURS

MIN. MAX.
W 115 130
P/l 0,45
Protein 10
Dry gluten 7,3
Absorption 53
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PASTRY FLOURS

Flours intended for making products with a high fat and sugar content, all types of puff pastry and sandwich loaves.

SPECIAL STRENGTH

MIN. MAX.
W 290 320
P/l 0,95
Protein 12,75
Dry gluten 9,7
Absorption 58

HIGH STRENGTH

MIN. MAX.
W 350 380
P/l 1,2
Protein 13,4
Dry gluten 10,3
Absorption 60

VOLCAN0

MIN. MAX.
W 380
P/l 1,5
Protein 14,5
Dry gluten 11
Absorption 61

1956

MIN. MAX.
W 450
P/l 0,8 2
Protein 16,5 18
Dry gluten 13 14
Absorption 62

BREAD FLOURS

Flours intended for use in traditional processes, both direct-baked and part-baked.

Florentina

MIN. MAX.
W 135 160
P/l 0,5
Protein 10,2
Dry gluten 7,5
Absorption 53,5

Iberia

MIN. MAX.
W 150 160
P/l 0,7
Protein 10
Dry gluten 7,3
Absorption 54,2

BB

MIN. MAX.
W 155 165
P/l 0,7
Protein 10
Dry gluten 7,3
Absorption 54,2

PROTECTIVE

MIN. MAX.
W 160 175
P/l 0,7
Protein 10
Dry gluten 7,3
Absorption 54,2

BBB

MIN. MAX.
W 170 195
P/l 0,7
Protein 10,2
Dry gluten 7,5
Absorption 54,5

Ilerda

MIN. MAX.
W 195 220
P/l 0,75
Protein 10,7
Dry gluten 8
Absorption 55,5

FLOUR WITH BRAN

MIN. MAX.
W 195 240
P/l 0,9
Protein 12
Dry gluten 8,3
Absorption 55,5