THE FLOUR RANGE
Flour for a specific application
Tell us what your flour needs to do: stretch, hold structure, tolerate fermentation or suit a specific baking process. The proposed product is assessed against that requirement.
- Describe the process, fermentation time and finished product.
- Request relevant dough-strength and extensibility data where available.
- Approve a tested product, not an assumed equivalent.
Technical specification
A type number is the starting point. The right choice also depends on the specification, the dough and your production process.
Product specifications, availability and delivery terms are confirmed in the quotation.
- Application
- Pizza, stretched pastry and other professional doughs
- Product selection
- Based on production requirements
- Packaging / minimum order
- Confirmed individually
- W, P/L, absorption
- Where relevant and confirmed by the supplier
- Allergens
- As declared for the selected product
- Substitution
- Only by agreement after specification review