SPECIALTY FLOURS FOR BAKING
Special flours for baking are carefully crafted blends of raw materials designed to achieve optimal results in the preparation of various types of bread. These blends often include different types of grains, seeds, and cereals, resulting in light or dark crumb loaves, all with the common goal of making bread more appealing and perfectly suited to accompany the dishes on our table.
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Sometimes, these special mixes or flours are developed for specific purposes, such as high-fiber bread, protein-rich bread, whole grain bread, functional bread, or spiced bread. Each blend is carefully balanced to ensure the desired texture, taste, and structure.
SOLEDOR 50
50% SPECIAL FLOUR FOR BREAD WITH CHIA SEEDS AND OTHER SEEDS (SUNFLOWER, PUMPKIN, AND FLAX), WITH TOMATO POWDER AND POTATO FLAKES
SPECIAL RUSTIK
SPECIAL FLOUR FOR MULTIGRAIN BREAD WITH RYE, OATS, BARLEY, AND SUNFLOWER, SESAME, AND FLAX SEEDS
VITAL FIBRE
SPECIAL FLOUR FOR SOY ISOFLAVONE BREAD, MULTIGRAIN (WHEAT WITH BRAN, BARLEY, OATS, RYE) AND MULTISEED (SUNFLOWER, FLAX, AND PUMPKIN), DECORATED WITH FINE OAT FLAKES
ZUCCALIN
SPECIAL FLOUR FOR PUMPKIN SEED/PUMPKIN FLOUR BREAD, WITH SESAME AND PUMPKIN SEED DECORATION
