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| Regular Flours |
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| "000" |
"0000" |
This flour is characterized by its high content of gluten, obtained from a careful classification and selection of the best raw materials quality with the highest protein content. It Contains additives to ensure normal development in the different processes of bread making.
It is a versatile flour that fits most baking methods: long fermentations (Method Tables) and short fermentation (Direct and semi-direct method)
Bulk - Bag x 10kg - Bag x 25kg - Bag x 50kg
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This is the most pure flour with low ash content, and a typical and peculiar creamy white color as a result of the first stage of the milling process. It is used for the elaboration of fresh pastas, pasteurized pastas, dried or partially dried pastas. These products are favored by the color of the dough and low bacterial content that gives this flour. It is also used for bakery products.
Bulk - Bag x 10kg - Bag x 25kg - Bag x 50kg
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| Semolina |
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PRO TAPA Y PASTA |
They are fragments of endosperm coming from the first stages of milling. The semolina is considered as an intermediate product. The semolina is used for making pasta: macaroni, spaghetti, noodles. It has a yellowish color comparing to other flours.
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These flours are characterized by a very fine particle size, low ash, very low level of pitting and pure white color. These features allow getting great-looking dough. Made from whiter and cleaner processes that improve shelf life of raw products due to low count of microorganisms. It is excellent for making empanadas, tarts (pie), and flaky rolled products. It is widely used to manufacture fresh pasta.
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| Special Flours |
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| "000" BAJO GLUTEN |
PRO PAN FRANCES |
This flour is characterized by its low content of gluten; this flour is obtained from low protein wheat. Particularly suitable for wafer and cornets fabrication. During its use no lumps are generated, ensuring greater efficiency and performance in the production process.
Bulk - Bag x 25kg - Bag x 50kg
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This flour simplifies the work , keeping away from mistakes of formulation, minimizing variations of the finished product and avoiding the added of ingredients; it generates more tolerant dough during the production, allowing to obtain a bread with ideal quality, reducing, in addition, the manufacturing time . This formulation does not require the addition of additives, must not be mixed with other flours or premixtures; only add water, salt and yeast.
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| PRO BUDÍN |
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PRO PAN DULCE |
Designed specifically for the manufacture of pudding and cakes. This flour is characterized by its proper balance between starch and protein with it suitable rheology; these caracteristics give a good volume and texture producing the desired sponge dough.
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Specially designed for the production of sweet bread. Provides a capable dough to withstand the added of other products such as fruits, raisins, nuts, etc., and high mixing tolerance, supporting continuous and extended processes, providing also a sustained performance during the fermentation stage.
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| PROMIGA "000" |
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PROMIGA "0000" |
Specially formulated to make English bread. This is a whole flour, this mean, the Promiga “000” is made up with the proportional fraction of 0000. The baker must use the acquaint or familiarize formula adding salt, fat and additives according to its recipe. The baker will notice a big difference in mold filling (complete), perfect honeycomb, very good crumb color, excellent flexibility and very good retention of moisture.
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Specially formulated to make English bread. But unlike the PRO MIGA 000, this flour is made only with 0000 which provides a bright white color crumb, while keep perfect honeycomb properties and flexibility.
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