Spora
ARTISANAL FLOUR

Spora

Stone-milled wholemeal flour from selected soft wheat, suitable for slow fermentation processes

Strenghts

  • Excellent water absorption
  • Ideal for slow fermentation (refrigeration)
  • Suitable for doughs baked in both wood-fired and conventional ovens
  • Excellent appearance and flavor of the final product
  • Perfect for preparations requiring sourdough
  • Good volume for slow-fermented wholemeal bread
  • No additives

Features

Absorbency
High 
Bread Rising 
High 
Strenght
Medium strong 

 

Benefits the professionals

  • Easy to use
  • Cost-effective (good water absorption)
  • Consistent production performance
  • Ideal for slow fermentation processes
  • Extended shelf life of finished products

Produced products

  • Slow-fermented wholemeal bread

Packaging

  • 25kg

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Artisanal Flour

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Artisanal Flour

Spora

Stone-milled wholemeal flour from selected soft wheat, suitable for slow fermentation processes
Loulis Mills-Artisanal Flour

Strenghts

  • Excellent water absorption
  • Ideal for slow fermentation (refrigeration)
  • Suitable for doughs baked in both wood-fired and conventional ovens
  • Excellent appearance and flavor of the final product
  • Perfect for preparations requiring sourdough
  • Good volume for slow-fermented wholemeal bread
  • No additives

Features

Absorbency
High 
Bread Rising 
High 
Strenght
Medium strong 

 

Benefits the professionals

  • Easy to use
  • Cost-effective (good water absorption)
  • Consistent production performance
  • Ideal for slow fermentation processes
  • Extended shelf life of finished products

Produced products

  • Slow-fermented wholemeal bread

Packaging

  • 25kg