This website uses its own and third-party cookies that store and retrieve information when you browse. With your permission, La Meta, will use cookies for analytical purposes and to show you personalized advertising based on a profile made from your browsing habits. You can click the "Allow cookies" button to give us your consent for us to carry out all the processing previously described or you can reject all cookies by clicking the "Browse without cookies" button.
You can consult our Use of Cookies and change your preferences before granting or denying your consent.

Browse without cookies
EN
Harinera La Meta La meta group Quality R&D&I Work with us Contact image

Harinera La Meta

BAKING FLOURS


CAKES · PASTRIES · BREADS

trigo
Selecting the best varieties of wheat, we manufacture the following flour standards to meet bakers' needs.
We can custom-make any flour to match the customer's needs and specifications, always with absolute confidentiality.
Catalog – INNOVATION AND COMMITMENT: THE SECRET OF OUR FLOURS

INNOVATION AND COMMITMENT:
THE SECRET OF OUR FLOURS

Download catalog
image

CAKES

View more
image

PASTRIES

View more
image

BREADS

View more

CAKE FLOURS

Flours for making all types of cakes.

Floja
MIN. MAX.
W 90 115
P/l 0,4
Protein 10,5
Dry gluten 8
Absorption 52
image

PASTRY FLOURS

Flours intended for making products with a high fat and sugar content, all types of puff pastry and sandwich loaves.

SPECIAL STRENGTH

MIN. MAX.
W 290 320
P/l 0,95
Protein 12,75
Dry gluten 9,7
Absorption 58

HIGH STRENGTH

MIN. MAX.
W 350 380
P/l 1,2
Protein 13,4
Dry gluten 10,3
Absorption 60

VOLCAN0

MIN. MAX.
W 380
P/l 1,5
Protein 14,5
Dry gluten 11
Absorption 61

1956

MIN. MAX.
W 450
P/l 0,8 2
Protein 16,5 18
Dry gluten 13 14
Absorption 62

BREAD FLOURS

Flours intended for use in traditional processes, both direct-baked and part-baked.

Florentina

MIN. MAX.
W 135 160
P/l 0,5
Protein 10,2
Dry gluten 7,5
Absorption 53,5

BB

MIN. MAX.
W 155 165
P/l 0,7
Protein 10
Dry gluten 7,3
Absorption 54,2

BBB

MIN. MAX.
W 170 195
P/l 0,7
Protein 10,2
Dry gluten 7,5
Absorption 54,5

Ilerda

MIN. MAX.
W 195 220
P/l 0,75
Protein 10,7
Dry gluten 8
Absorption 55,5

Ilerda Especial
MIN. MAX.
W 225 250
P/l 0,75
Protein 11,1
Dry gluten 8,3
Absorption 56

FLOUR WITH BRAN

MIN. MAX.
W 195 240
P/l 0,9
Protein 12
Dry gluten 8,3
Absorption 55,5

Suprema

MÍN. MÁX.
W 160 210
P/l 0,6 0,8
Protein 11,4
Dry gluten 8,8
Absorption 54,5