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

V-27 · V-25 · V-20 · V-18

Very versatile, balanced flours with excellent extensibility qualities. They are ideal for very long fermentation processes and for pre-baked or frozen breads.

W 260-280
P/L 0,7 - 0,9

W 220-260
P/L 0,6 - 0,8
Ideal for processes which require a lot of work with the dough, such as very long fermentation processes, freezing processes, etc.

W 190-220
P/L 0,6 - 0,8

W 155-190
P/L 0,5 - 0,7
Very versatile flour with excellent machinability qualities. It is ideal for pre-baked breads.