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HARINA TIPO 000 - CRYSTALINA - REPUBLICANA - POPULAR - CABRED (TYPE 000 FLOUR)
Recommended for the manufacture of all the products related to the Artisan Bakery and the Industry.
 
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HARINA TIPO 0000 - 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, Pizzerias and related products.
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HARINA TIPO 0000 TAPA DE EMPANADA - FORTALEZA (TYPE 0000 FLOUR TURNOVER DOUGH DISCS)
Due to its low ash, it has an excellent white color, which adds value to the finished product. A balanced granulation and low pecks count make it the ideal flour for the manufacture of pie crusts used for empanadas.
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SEMOLINE DE TRIGO PAN - CABRED (CABRED WHEAT BREAD SEMOLINA)
- Standard
- Special for fresh Pasta
It is certainly the best option to consider at the time of making Fresh and Stuffed Pasta
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HARINA TIPO 0.55 - PAMPERA EXPORTACIÓN (TYPE 0.55 FLOUR FOR EXPORT)
Flour of Premiun quality to manufacture the most demanding products.
Due to his whiteness, strength and gluten, it is chosen by the Brazilian industry for the production of all types of bread and frozen dough.
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HARINA TIPO 000 BRASIL EXPORTACIÓN (000 FLOUR TYPE 1 BRAZIL EXPORT)
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 Industry of Dry, Fresh and Stuffed Pasta, Pizzerias and related products, fulfilling the requirements demanded by Brazil.
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HARINA TIPO 000 CHILE EXPORTACIÓN (000 FLOUR TYPE 1 CHILE EXPORT)
Recommended for the manufacture of all the products related to the Artisan Bakery and the Industry.
This product fulfills the requirements currently demanded by Chilean manufactures..
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| Crystal G3-G4 |
 HARINAS MODIFICADAS / REBOZADOR MERCADO LOCAL (MODIFIED FLOUR / BREADCRUMB COATING)
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.
They are known in the market as G3 and G4. The difference between both is the type of flour used in the process. (000 Flour in the first case and 0000 Flour in the second)
The Breadcrumb Coating has the same process and characteristics except for the adding of a natural colouring (red pepper), which gives it a more intense colour. |
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| CHARACTERISTICS |
• Starches of modified structure
• Gelling at lower temperature
• Dextrin Process improvement
• Low bacterial load
• Low final humidity |
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QUALITIES
Due to the characteristics of the process, it turns out to be an ingredient of optimun quality to prepare turnovers and stuffing for fresh pasta.
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HARINA PARA PAN INGLÉS - CRYSTALINA
Made from a meticulous 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.
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HARINA DE GRAHAM - 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 the good function of our body.
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GÉRMEN DE TRIGO - CABRED (WHEAT GERM)
Thanks to the cutting edge technology and a strict process control, we can guarantee a germ of excellent quality and maximun purity.
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WHEAT BRAN CABRED
It can be produced with different grades of granulation and free from flour remains, which ensures the maximun purity.
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TRIGO PARTIDO - CABRED (CRACKED WHEAT)
After an almost homemade and delicate process, wheat is broken into little pieces. This product is widely used to manufacture whole grain crackers
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REBOZADOR DE EXPORTACIÓN (BREADCRUMB COATING FOR EXPORT)
It has the same characteristics and manufacturing process as those which apply to G3 and G4 except for the adding of a natural colouring (red pepper), which gives it a more intense colour and complies with the demands of each country of destination.
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HARINA KOREA "˝ 0" (KOREAN FLOUR TYPE "½ ZERO")
Flour of high extraction which has a wide range of use
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| CRYSTAL T |
MODIFIED FLOUR
This flour is put under a thermal shock to obtain a Product with the structure of their modified starches, low humidity and minimal microbial load.
The quali-quantitative average composition is the following:
 Humidity |
8% |
| Proteins |
10% Max |
| Modified Starches |
81% |
| Total Minerals |
1% |
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Structural modification of the starches causes the Product to have the capacity of absorbing more water, emulsify better, have a lower syneresis and also gell at lower temperature than starches.
Other characteristic of the Product, as a consequence of the process, is the fact that it accelerates the dextrin process (transformation of starch into a much simpler product called dextrin)
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| CHARACTERISTICS |
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• Substitute for Corn, Wheat and Cassava Starches
• Thickening agent: It has the quality of jellifying at lower temperature
than Starches
• Water retention agent: It has higher capacity for absorption than
Starches
• Carrier (weight in weight dilutions)
• Low final humidity
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