Dry flours

Dried flours are produced by the reduction of moisture during the process without affecting other characteristics of the flour and its components, such as gluten or starch.


  • moisture in the range from 7 to 11%
  • stops the activation of functional and technological additives in the premixes
  • longer shelf life
  • free flowing properties
  • clean label
  • natural product with lower micro bacterial counts


  • pastry premixes
  • bread improvers
  • waffles
  • cakes and cookies premixes

The information contained in this sheet should not be construed as recommending the use of our products in violation of any patent, or as warranties (expressed or implied) of non-infringement or fitness for any particular purpose. Prospective purchasers are requested to conduct their own tests and studies to determine the fitness of our products for their own particular purposes and specific applications.

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