Products

Flour 2 is superior medium strength flour capable of withstanding high hydration and long fermentations with or without sourdough.

Flour Garrotxa unique flour makes it possible to make very tasty rye breads with any type of baking technique. In addition, it admits high percentages of hydration and gives long-lasting breads with low glycemic indices due to its high fiber content. Garrotxa flour is interesting for making walnut bread, raisin bread, etc.

Golden Grains flour is perfect for those bakers who want to make very tasty loaves of the past with a finely caramelized crust, a very creamy spring and irregular alveoli. It is a high-gamma seed flour, composed of bread flour, T80 stone flour, a mixture of 5 seeds (without sesame, which makes it suitable for people with allergies), wheat germ and corn germ malt. This flour allows you to make delicious seed breads with great flavor and in a natural way, that is, without added aromas, enzymes or emulsifiers.

Flour 3 is very versatile flour capable of withstanding long fermentation processes and medium-high hydration with or without natural sourdough. It is designed for the production of common bread directly, in cold blocks or in controlled fermentation.

Brown flour contains the germ. It has better flavor and aroma. It is high in fiber content than white flour.

The Harina Morena Ibicenca is the authentic flour that is used on the island to make the famous traditional Ibizan bread. It is recommended for making a very natural bread, with a consistent, dark crumb and crispy crust.

Baguette Flour is ideal flour for making baguettes, quarter or half bars made with various processes. This flour is suitable for working with a piston divider or with block fermentation and a hydraulic divider. With Baguette Flour you will get bars with a crunchy crust and creamy crumb with quality preservation and an unmistakable flavor.

Galician bread flour is ideal flour for Galician bread inspired by an old Galician recipe. It is the result of a perfect mix of several natural ingredients. Rich in flavors and aromas, there is a subtle touch of very balanced acidity characteristic of rye.

Flour 1 is very versatile strength flour. The Nº1 flour is ideal to be used to create the main types of pastries, high hydration breads, soft and tender loaves, etc.

Pyrenees flour allows you to obtain tasty rustic breads with a crispy crust and a creamy and unique crumb. These breads have a much higher than average conservation due to their high stone flour content as well as having lower glycemic indexes thanks to their high fiber content. This flour supports long fermentation processes with high hydration and natural sourdough .

Croissants Flour is a strong flour that is characterized by having a very good natural extensibility, ideal for making puff pastry and croissants in the pure French style. Croissants flour supports all types of work processes, whether direct, cold block, controlled fermentation, etc.

Whole wheat Flour is capable of withstanding long fermentations with high hydration. It can also be used to make whole-grain sourdoughs to produce 100% whole-grain breads with all the richness of the whole wheat grain.

Gran Fuerza Plus flour is the ideal flour for those bakers looking for a flour with ascorbic acid that allows them to withstand long fermentation phases with high hydration (for example, ciabatta or water bread with long processes). The great strength plus allows you to freeze any preparation such as roscones de reyes, brioches, croissants, etc.

Great Force 00 is high strength flour, without added ingredients, intended for all professionals who want a high strength flour with excellent extensibility. This flour will allow you to make croissants, cocas de San Juan, brioche, milk bread, sandwich bread, etc. without any additive. Thanks to the wheat used, this flour can withstand long fermentations and also periods of freezing without having to be corrected with ascorbic acid or bakery improvers.

Flour 3L is flour to obtain doughs with high extensibility or more relaxed doughs. It allows the elaboration of breads in long controlled fermentation, precooked brioche, pizzas, roscones, cereal breads and other products

Dark Grains flour has the perfect characteristics to make very tasty breads / cereals. Its high percentage of seeds and rye flakes make it one of the tastiest flours on the market. The Dark Grains is characterized for containing carob, which gives it a characteristic dark color, a great flavor, and a perfect texture for making loaves of bread such as sandwiches or cereal breads. It does not contain any type of additive and with a mixture of stone and cylinder flours.

Flour 1E is high-strength flour specially designed to withstand the most demanding processes such as the production of glass bread, ensaimadas or butter buns with sourdough. It is also the perfect flour for the Roscones de Reyes or St. Juan cake, live or raw frozen. It also allows the elaboration of croissants with natural sourdough directly, cold from 24:00 or 48:00 or frozen.

Artisan flour is artisan flour is made to make common breads of excellent quality. It is a flour with a higher-than-average hydration potential, very easy to work by hand and mechanized, as well as having a higher level of conservation.

Passion flour is a high-quality flour created primarily to facilitate production for bakers. Technical characteristics of this flour, allows using controlled fermentation and making bread the day before and having it ready the next day in the morning. Although this flour is designed to work with a controlled fermentation cycle, it is perfectly adaptable to other methods without losing its quality and characteristics.

Ciabatta Flour is ideal flour to make the typical Chapatas. It admits high hydration and processes with a chapatera line or hydraulic division, either directly, in cold block or in controlled fermentation.