WHEAT FLOURS.

Loose.

  • W80 - W100.

Soft bakable.

  • W100 - W130.

Bakable

  • W130 - W160.

Controlled fermentation.

  • W160 - W220.

Half strength.

  • W220 - W300.

Force

  • W300 - W400.

Great strength.

  • W400 - W530.

WHEAT SPECIALTIES.

  • Integral, standard and strength.
  • French, T45 - T55 - T65.
  • Italian 00, fresh pasta and pizza.
  • Special churrería.
  • Stone ground.
  • Durum wheat.

OTHER DERIVATIVES.

  • Wheat germ.
  • Wheat gluten.
  • Saved.
  • Grits.

OTHER FLOUR.

  • Spelt, white, whole wheat and grape grain.
  • Rye, white and wholemeal
  • Corn, white and toasted
  • Soybeans, white and roasted
  • Rice, white and brown
  • Molto, enzymatic, toasted and extra toasted
  • Tritordeum, valacum and integral
  • Xeixa
  • Buckwheat, whole wheat
  • Oats, whole grain
  • Barley
  • Carob
  • Chestnut
  • Amaranth
  • Yucca
  • Chickpea
  • Millet
  • Tef
  • Quinoa