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Spain, La Mata. Toledo
249km
...); "Candeal" flour (optimal for tougher yet manageable doughs, Candeal bread, churros, and fried doughs); "Media Fuerza" flour (for doughs that require good consistency and gas retention, ideal for baguettes in mechanized processes); "Especial" flour (very good for controlled fermentation, artisan baguettes, puff pastries, and rustic bread); "Gran Fuerza" flour (ideal for sandwich bread, roscón de reyes, ensaimadas, and top-quality pastries). We also produce whole wheat flour and rye flour.

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