Harinera Vilafranquina
Company specializing in flour and durum wheat semolina production
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Baking flours

V-15 · V-13 · V-12

Range of flours adapted to any baking process. All of them offer excellent results in extensibility, volume and appearance of the bread.

W 135-160
P/L 0,3 - 0,5
W 120-140
P/L 0,3 - 0,5
W 100-120
P/L 0,2 - 0,4
Flours suitable for any direct process, for the production of common breads, such as the baguette, and for many of the typical breads of each region.