Bakery Flour

Baking Flours are made from best quality hard wheat. Its high gluten content makes it quite suitable for any baking application such as breads, rolls, crackers, cakes, pies, tortillas, muffins, pizza, pasta, bars, cereals, cereal snacks, salty snacks, chips.
The rigorous falling number and protein content tests applied to raw materials, allows Millers Group to guarantee that products elaborated with its flour not only will exhibit a lasting freshness, but also increased tolerance to temperature and time variations which take place during fermentation process.
Bakery flour performance during baking process can be further improved by adding additives or enhancers. In this regard, Millers Group provides a wide array of flour mixes specially designed to satisfy each products requirements.

Additionally, we produce All-Purpose (or Plain) Flour. Eventhough General-Purpose Flour presents lower gluten content than bread flour, it has sufficient protein to make good quality yeast bread products.

Presentation: Bulk, bags (25 or 50 kg.), big-bags (500 or 1,000 kg.).
Minimum order: 1,000 tons.

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