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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.

Catalog – INNOVATION AND COMMITMENT: THE SECRET OF OUR FLOURS

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