Bakers everywhere are offered lots of different flour types to make their mixtures. This mixtures are the core formula for the bread and every bakery has their own.

However, the “normal flour” that millers offer to Spanish bakers already contains a mix of wheats from France, Castile, Turkey and Canada; chosen for economic reasons or to “rectify” the shortcomings of some components… We could say that, in order to get the so called “balanced product”, bakers end up using mixtures of mixtures.

Each one of our flours is made from only one type of grain. An every one of those grains has been specifically selected to make a type of bread dough… And, logically, we seek the best soils to plant each type of grain. This is the simple logic behind our method