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Flours made to order
Special breads
Bread flours
Cereal and pulse flours
Seeds and flakes
Semolina and Malts
Harinera La Meta
La meta group
Quality
R&D&I
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Harinera La Meta
BAKING FLOURS
CAKES · PASTRIES · BREADS
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.
INNOVATION AND COMMITMENT:
THE SECRET OF OUR FLOURS
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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
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
BB
MIN.
MAX.
W
155
165
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
Ilerda Especial
MIN.
MAX.
W
225
250
P/l
0,75
Protein
11,1
Dry gluten
8,3
Absorption
56
FLOUR WITH BRAN
MIN.
MAX.
W
195
240
P/l
0,9
Protein
12
Dry gluten
8,3
Absorption
55,5
Suprema
MÍN.
MÁX.
W
160
210
P/l
0,6
0,8
Protein
11,4
Dry gluten
8,8
Absorption
54,5