Stone mill wholemeal flour from selected durum wheat?
STRONG POINTS
Suitable for simple kneaders and rapid kneaders
Easily milled
Suitable for blending with all flours, for heavy end products
Ideal for sourdough breads
Suitable with admixture for slow-rising doughs
BENEFITS FOR THE PROFESSIONAL
Long shelf life of finished products
Gives a special taste to the products produced
Unique aroma of finished products
Medium granulated flour from durum wheat, fortified with dried rye leaven and wheat flour
STRONG POINTS
Extra leavened effect, without extra effort
Suitable for mixing with all flours
Uniqueness in its variety of applications
Mixing with other flours to produce European sourdough breads
BENEFITS FOR THE PROFESSIONAL
Cost savings due to absorbency
Short production time for sourdough bread
Preservation of finished products
Specific appearance of finished products
Consistent quality of sourdough bread
Unique aroma, taste and texture of finished products
POWERFUL POINTS
Suitable for mixing with other flours, for the production of all kinds of puff pastry
Very good extensibility
Ideal for industrial and artisanal production
BENEFITS FOR THE PROFESSIONAL
Flexibility in mixing with other flours
Product fatness enhancement
POWERFUL POINTS
Suitable for mixing with other flours, for the production of all kinds of puff pastry
Very good extensibility
Ideal for industrial and artisanal production
BENEFITS FOR THE PROFESSIONAL
Flexibility in mixing with other flours
Product fatness enhancement
Luxury flour from soft wheat, special for the production of croissants
POWERFUL POINTS
The ideal flour for the production of croissants
Suitable for the production of pre-cooked and frozen croissants
Very high elasticity
High resistance to mechanical stress during the production process
Produces strong doughs capable of withstanding high fat and sugar contents
Ideal also for the production of similar fine bakery products
BENEFITS FOR THE PROFESSIONAL
Stability and quality of finished products
Very good cellulosity and volume of finished products
Ideal for frozen products
Preservation of finished products
POWERFUL POINTS
Ideal for the production of French puff pastry with enough fat
Very good extensibility
Suitable for mixing with other flours
Resistance to the production process
Wide range of uses
Ideal for pizza production
BENEFITS FOR THE PROFESSIONAL
Cost savings due to its wide use
Stability of the final product produced
POWERFUL POINTS
Ideal for the production of bakery breadcrumbs
Quite strong fortified flour
Suitable for mixing with other flours
Ideal for high mechanical stress (artisanal production)
BENEFITS FOR THE PROFESSIONAL
Many uses in the bakery industry
POWERFUL POINTS
Ease of kneading
Longer shelf life of finished products
Stability of the finished product
Suitable also for frozen brioche dough
BENEFITS FOR THE PROFESSIONAL
Ideal for yeast recipes rich in fat and sugar
Very good absorption of the recipe liquids
Avoids the buns from sitting after baking
Increase the freshness of the brioche
POWERFUL POINTS
Ideal for difficult bakery and pastry products (such as brioche)
High gluten content
Ideal as a means of improving bakery and confectionery products
Suitable for admixtures in bakery, confectionery and puff pastry products
BENEFITS FOR THE PROFESSIONAL
The ideal choice for unique bakery and confectionery products
