| ≥1 piece |
Argentinian company with over 80 years of experience and leader in the field of Wheat Flour . We export to over 20 countries our best quality products .
NORMAL TIPE 1 or 000 This flour is characterized by its high content of gluten , obtained from a careful grading and sorting the wheat from the better quality and higher protein content. Contains additives to ensure normal development in the different processes of making and bakery products with a high specific volume, crust crunchy and good color , uniform crumb structure preserved initial freshness longer. Flour is a great versatility to fit most baking methods : long fermentations ( Method Tables) and short fermentations ( Direct Method and semidirect ).
NORMAL TIPE 2 or 0000 : It is a meal low in ash from a characteristic creamy white . This is a product of particle size finer than flour of the type " 000" , drawn from a careful selection of the meal of the first stage of the milling process . PASTA is mainly used in fresh, pasteurized , partially dehydrated and dried products are favored by the color of the masses and low bacterial load that provide these meals . Also for baked goods.
SPECIALS
SEMOLINE
Are fragments of the endosperm of wheat in the early stages of milling. The semolina is considered a
intermediate. The semolines are used for making pasta: macaroni,
Spaghetti noodles. Its color is more yellow than the bakeries and pastry flours are
white.
PRO BREAD
This flour simplifies the debugging work formulation, minimizing product variations
over and avoiding the heavy ingredients, generating more tolerant mass during processing, allowing
obtaining an optimum bread quality by reducing further the total time. This formulation does not
requires the addition of additives should not be mixed with other flours and premixes and should only be added to water,
salt and yeast.
PRO PASTA
These flours are characterized by having a very fine particle size, low ash, very low
pitting and pure white. These features allow to get great-looking mass. Issued
from the clean white passages, improves life in raw products due to the low number of
microorganisms. It is excellent for the production of disks for CAPS PIES, CAKES, rolled products
and flaky. It is used extensively in the preparation of fresh pasta.
PRO PUDDING
Designed specifically for making puddings and cakes. This flour is characterized by its proper
balance between starch and protein together with suitable rheology, which gives the masses a good
Aeration and volume, thus obtaining the desired foam.
000 LOW GLUTEN
This flour is characterized by its low content of gluten, wheat obtained from low protein content.
Particularly suitable for wafer fabrication, wafers and cones. Form shakes stable density and
lumps that are not generated, ensuring greater efficiency and performance in the production process.
PRO PAN DULCE
As its name implies, specially designed for the production of SWEET BREAD. Provides masses capable of withstanding
the burden of products that disrupt the structure of the crumb (fruits, raisins, nuts, etc..) and high
kneading tolerance, supporting and prolonged continuous processes, providing also a behavior
sustained during fermentation
PROMIGA 000
Specially formulated for obtaining ENGLISH BREAD. It is designed based on the product and its
features end, is a whole flour, ie without removing the proportional fraction of "0000". The user must
use the formula to which he is accustomed adding salt, fat and additives as directed by your recipe, but
notice a big difference in the complete filling of the mold, perfect honeycomb, very good color of the crumb, excellent
very good flexibility and moisture retention.
PROMIGA 0000
Specially formulated for obtaining ENGLISH BREAD. But unlike the PROMIGA "000", this flour is
made based only "0000", providing a crumb of intense white color, while maintaining the properties