Strong flour with high gluten content, suitable for long fermentation processes and products with fats and sugars added. Perfect stability, ideal for brioches, waffles and as basis for Sourdough Mother (Rye).
Medium-strength flour, ideal for pastry in general, all kinds of puff pastry elaboration and baking processes with long fermentations.
Low gluten content flour.
Ideal for low fermentation processes, suitable for biscuits, wafers, doughnuts, muffins, ….