PRODUCTS

GRANEL FLOURS

Type 55 Baking Flour

– Flour with a high level of protein and gluten that adapts perfectly to bread and pastry making processes that require very strong flours.
– Especially suitable for sandwich loaves, various types of pastry, croissants, pizzas, etc.
Granel offers another variety of flour called T55 “Força”, which is especially recommended for industrial uses.

Type 65

– A versatile and very well balanced flour.
– Especially suitable for breads like Portuguese rolls, pre-baked baguettes, regional breads like Mafra and Alentejano breads, etc.
– Granel has another variety of flour called T65 PG, which offers more elasticity and is especially recommended for industrial uses.

Type 65 Corrigida

– Flour with good consistency and hydration capacity, which has been treated with an antioxidant agent and enzymes.
– Suitable for processes that require more manipulation, particularly for small rolls (like the Portuguese bijous, bebés, vianinhas and carcaças) and frozen and refrigerated doughs.

Type 55 Baking Flour

Type 65

Type 65 Corrigida

Flour Blends

– Recommended for all types of bread that are usually made with T65. With this flour there is no need to add dough conditioners because they are already incorporated into the flour.

Type 80

– This flour bridges the gap between plain white flour and wholemeal flour, offering better bread-making capacity.
– Recommended for all types of country-style bread.

Type 110

– A darker flour with less hydration capacity.
– Suitable for making large bread loaves or multigrain bread.

Flour Blends

Type 80

Type 110

Type 150

– Wholemeal flour.
– Suitable for mixing with other types of flour in the making of wholemeal bread.

Wheat & Rye

– Plain wheat flour with rye flour added to give bread the colour and flavour of country-style bread.
– Suitable for making large bread loaves and traditional multigrain breads.

Type 150

Wheat & Rye

GRANEL SPECIAL FLOURS

Three Grain Bread

– A blend of wheat, corn and rye flours for a traditional flavour in all types of bread, except for water bread.

Three Grain And Seeds Bread

– A blend of wheat, corn rye flours with Flaxseed, sesame, sunflower and oats seeds. for a traditional flavour in all types of bread

Traditional Alentejo-style Bread

– Wheat flour high in fibre, with good consistency and hydration capacity, suitable for making Alentejo-style bread.

Three Grain Bread

Three Grain And Seeds Bread

Traditional Alentejo-style Bread

Carob Bread

– A flour rich in fibre, ideal for making large bread loaves or small rolls with a distinctive mild carob flavour.

Country-style Water Bread

– A fibre-rich flour with a high level of water absorption, additive free, with the distinctive taste of Portuguese water bread.

Brioche

Flour Prepared with all the necessary ingredients for the preparation of brioche croissants and milk rolls.

Carob Bread

Country-style Water Bread

Brioche

Saúde + Flour

– Flour with high fibre content suitable for making whole wheat bread, easy to work, good water absorption and with bread improver

Saúde + Flour

FARINHAS PADEIRINHA

Tipo 65

– Farinha versátil, indicada para pão tipo papo-seco, Mafra, Alentejano, baguete pré-cozida, etc.
– A Granel tem ainda uma variedade T65 PG com maior extensibilidade, especialmente recomendada para usos industriais.

Tipo 65 Corrigida

– Farinha com boa capacidade de hidratação, corrigida com agente antioxidante e enzimas.
– Indicada para processos de elevado esforço para a massa, em especial para o fabrico de pão de pequeno volume (bijou, bebés, vianinhas e carcaça) e massas congeladas e refrigeradas.

Tipo 65

Tipo 65 Corrigida