Products

These are our products:

- Industrial flours

- Germ

- Bram

- Graham flour

- Sub-products

BREADCRUMB

Natural product obtained from a mixture of selected flour and water, placed under a continuous process of preheating, turbo drying, rolling, cooking, cooling, reduction and calibration of particles, so that the structural characteristics of the starches are modified to obtain a homogeneous product of low humidity and minimal bacterial load.

It is known in the market according to the type of flour used in its manufacturing (Type 000 flour or Type 0000 flour)

Breadcrumb with Pepper has the same processing and features, apart from the addition of red pepper giving it special features which make it a noble product, without colour additives.

CHARACTERISTICS

• Modified starch structure

• Low bacterial load

• Low final humidity

CHARACTERISTICS

According to the process it is exposed to, it becomes an optimum quality ingredient for breadcrumb coated products and fresh stuffed pasta.

CRYSTAL T

MODIFIED FLOUR

They are those flours, which are placed under a thermal shock, giving as a result a product that has modified starches, low humidity and low bioburden.

The structural modification of starches causes the Product to have the capacity of absorbing more water and emulsify better than ordinary flour.

CHARACTERISTICS

• Replacement of Corn, Wheat and Cassava starches.

• Water retention agent

• Carrier of humidity content sensitive products.

• Low final humidity.

CRYSTALINA TYPE 000 FLOUR – REPUBLICAN – POPULAR – CABRED

Recommended for the manufacturing of all the traditional common products of the Artisan Bakery and Industry.

ENGLISH BREAD FLOUR – CRYSTALiINA

It is made of a rigorous selection of wheat of specific quality. It fulfills the essential requirements to produce English Bread, such as a great quantity of gluten, strength and whiteness, which assure a crumb of excellent texture and flexibility.

FORTALEZA TYPE 0000 FLOUR
CrystalINA 0000 x 25

Due to its whiteness, granulation and low ash, it is the ideal and favorite product to manufacture the finest Pastry and Patisserie products. It is also appreciated by the Industry of Dry, Fresh and Stuffed Pasta, Pizza shops and other industries which have similar products.

CABRED GRAHAM FLOUR

After the first breaking of the wheat grain, it is obtained an incomparable product at the time of providing fibre, which is present in every wholemeal preparation and so necessary for our healthy body functioning.

FORTALEZA -TYPE 0000 FLOUR TURNOVER DOUGH DISCS

Due to its low ash, we have achieved excellent whiteness, which adds value to the finished product. A balanced granulation and low pecks count make it the ideal flour to manufacture pie crusts and turnover discs (tapas de empanada).

CABRED WHEAT GERM

Thanks to our state-of-the-art technology and a strict process control, we may guarantee excellent quality and maximum purity germ.

CABRED SEMOLINA WHEAT BREAD
- Standard
- Special for fresh Pasta

It is certainly the best option to consider at the time of making Fresh and Stuffed Pasta

CABRED WHEAT BRAN BREAD

It may be produced with different grades of granulation and free from flour remains, which ensures high purity.

TYPE 0.55 FLOUR PAMPERA FOR EXPORT

Premium quality flour used to manufacture highly demanding products. Due to its whiteness, strength and gluten, it is chosen by the Brazilian industry for the production of all types of bread and frozen dough.

CRACKED WHEAT- CABRED

After an almost homemade and fine process, wheat is broken into tiny pieces. This product is widely used to manufacture whole grain crackers.

000 TYPE 1 BRAZIL EXPORT FLOUR

Due to its whiteness and low ash, it is the ideal and favourite flour to manufacture the finest Pastry and Patisserie products. It is also appreciated by the Dry, Fresh and Stuffed Pasta industry, Pizza shops and other related industries, According to that this product fulfills the requirements of Brazilian standards.

EXPORT BREADCRUMB COATING

It has the same characteristics and manufacturing process as those which apply to local breadcrumb coating; it fulfills all the requirements of each export country.

EXPORT BREADCRUMB COATING

It has the same characteristics and manufacturing process as those which apply to G3 and G4 except for the addition of natural colour (red pepper), which gives it a more intense colour and satisfies different countries demands.

KOREAN FLOUR TYPE "½ ZERO"

High extraction flour which has a wide range of use.