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.
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, ….
Suited for the production with processes of craftsmen breads with medium / large fermentation processes.
Suited for common bread processes, for its perfect reaction in the kneaded, fermentation and baking process.
Suited for the bread production with processes in which it is necessary to reduce the kneaded and fermentation times.