Dried Flours

Dried flours are made by removing part of the moisture during processing, without affecting other properties such as gluten or starch content.

Properties:

• moisture content ranging from 4 to 11%
• no activation of functional or technological additives in mixes during storage
• extended shelf life
• smooth flow of batter on the production line
• clean label
• natural product with a reduced level of microbiology

Application:

• pastries and other confectionery products
• bakery and pastry mixes
• wafers
• ready-made dough mixes

Cake Flour

Cake flour is a specialized product dedicated to the confectionery and pastry industry.

Properties:

• Enhanced dough yield
• Increased water absorption
• Improved texture
• More effective shape retention after molding / pressing
• Extended shelf life
• Reduction in enzyme activity
• Controlled quality of gluten and starch
• Smooth flow of batter on the production line
• Clean label, naturally sourced with reduced microbiological levels

Application:

• high-yield cakes (sponge cakes, Swiss rolls)
• fruit cakes
• muffins, cupcakes
• frozen cakes