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

V-40 · V-35 · V-30

Flours with a very high content of proteins and gluten. They adapt perfectly to all processes which require a strong flour.

W > 375
P/L 0,8 - 1,3
W 330-370
P/L 0,7 - 1,1
Two flours of great strength suitable for processes which include great quantities of sugar and fats. Pastries, cakes...

W 290-330
P/L 0,6 - 0,9
Strong flour with a great tolerance, balanced and with good gluten. Especially suitable for tin loaf breads, croissant, pizzas...