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  • Wheat flours
  • Multicereals
  • Seeds, puffed, flakes and brans
  • Organic products
  • Flour made by stone
  • Made to measure

Wheat flours

25 Kg paper bag

Tahona

Bread flours

Wheat four for all-purposes.
R (Soft)
Harina de trigo R Panificable
W
130/140
P/L
0,35
Gluten
25%
Suited for the bread production with processes in which it is necessary to reduce the kneaded and fermentation times.
RR (Bread-Making quality)
Harina de trigo RR Panadera
W
150/160
P/L
0,35
Gluten
26%
Suited for common bread processes, for its perfect reaction in the kneaded, fermentation and baking process.
RRR (Super Bread-Making quality)
Harina de trigo RR Panadera
W
210/230
P/L
0,50
Gluten
28%
Suited for the production with processes of craftsmen breads with medium / large fermentation processes.
25 Kg paper bag

Obrador

Flour for cakes and pastries

Flours whose characteristics are ideal for making all kinds of pastries, cookies, cakes, donuts.
Nevisca
Harina de trigo Nevisca
W
160/180
P/L
0,30
Gluten
27%
Low gluten content flour. Ideal for low fermentation processes, suitable for biscuits, wafers, doughnuts, muffins, ….
Cierzo
Harina de trigo Cierzo
W
300/330
P/L
0,60
Gluten
30
Medium-strength flour, ideal for pastry in general, all kinds of puff pastry elaboration and baking processes with long fermentations.
Florencia
Harina de trigo Florencia
W
390/420
P/L
0,90
Gluten
33%
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).
25 Kg paper bag

Tradition 1900

Exclusive flours

A product range developed for bread elaborations with specific characteristics and linked to bakery traditions from different regions of the Iberian Peninsula. Wheat's flour - Harinas Polo
Tradición Aragón
W
150
P/L
0,35
Gluten
24%
Flour from wheat coming from the dry-lands of Aragon. Very soft, elastic, small W, peculiar quality.
Tradición Mediterránea
Harinas de trigo tradición mediterranea 1900
W
180/190
P/L
0,50
Gluten
28%
High quality wheat flour especially developed to be used in hot and humid climates, where craftsmen demand it under the nickname of "dry flour".
Mezcla Rustic
W
230/250
P/L
0,60
Gluten
28%
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.