High quality wheat flour especially developed to be used in hot and humid climates, where craftsmen demand it under the nickname of “dry flour“.
Flour from wheat coming from the dry-lands of Aragon. Very soft, elastic, small W, peculiar quality.
By adding rye flour over high quality wheat flour, we obtain as a result an ideal product in appearance, aroma and nice and evocative taste, for the manufacture of bread in artisan and industrial processes, such as chapatas, firewood bread…, to achieve an excellent final product.