Monte Branco flours were developed for professional baking and traditional and industrial pastry.
A range of extremely high quality flours and varied range, in order to better be able to adapt to the different needs of professionals.
Fábricas Lusitana ensures quality in the development and production of Monte Branco products.
Range Monte Branco
Wheat Flour Type 55 is suitable for making common and traditional bread and pastries.
Its production is made from breadmaking wheats selected at source, to ensure the best alveographic characteristics
Characteristics
Ingredients: Wheat flour type 55
Packing: Kraft paper bag
Net weight: 5 kg and 25 kg
Monte Branco Wheat Flour Type 65 is suitable for the manufacture of ordinary bread, traditional pastries.
The wheat flour 65 is produced from breadmaking wheats, selected from its origin, according to their alveographic characteristics and variety.
Characteristics
Ingredients: Wheat flour type 65
Packing: Kraft paper bag
Net weight: 5 kg and 25 kg
Monte Branco Flour Type 80 is ideal for use in baking and pastry. A flour with ideal characteristics, from the milling of one or more batches of wheat without any additive or technological aid.
A healthy flour that allows a balanced diet.
The use in baking and pastry.
Characteristics
Ingredients: Wheat flour type 80
Packing: Kraft paper bag
Net weight: 25 kg
Monte Branco flour type 150 is ideal for use in baking and pastry industry.
Flour type 150 is obtained from the milling of one or more batches of wheat, ideal for large insdustries, this is a flour that does not contain any additive in its composition.
Use in baking and pastry.
Characteristics
Ingredients: Wheat flour type 150
Packing: Kraft paper bag
Net Weight: 25kg
Monte Branco rye flour type 70, is a suitable flour to the bakery industry, in particular for making mixture of breads.
Nice texture and traditional flavor, rye flour type 70 is one of the most traditional.
Characteristics
Ingredients: Rye flour type 70.
Packing: Kraft paper bag
Net Weight: 25kg
