Flour made from domestic and imported wheat with properties that make it suitable for bread making; ideal for regular bread; refreshing flour for dough with biga; straight dough with a 2-3 hour leavening time.
Made from the best selections of domestic and North-American wheat, we offer this line of products for high quality bread making; ideal for panini, ciabatte, focacce, or for regular bread to improve the outcome; it is also used to refresh bigas. Remarkable results are obtained with cold fermentation techniques and in frozen products.
Very stable flour obtained by mixing high quality wheat in terms of protein and gluten, which make it suitable for very slow leavening and is therefore used for bigas and puff pastry and in cold technology. Ideal for soft and fragrant bread. Excellent in regular bread to improve the outcome.
Extremely stable and strong flour made from Manitoba wheat containing protein and gluten which make it a suitable product even for the most demanding clients.
