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Prepared Flours

Ready solutions for your process.

  • Sandwich bread (pan de miga) premix

    This premix streamlines the sandwich bread process to deliver a homogeneous product: whiter, fluffier crumb with excellent appearance and volume.

    • High quality
    • High performance
    • Easy to use

    BAKERY

  • French bread premix

    Achieve consistent results in short fermentations. This premix yields a soft dough, white crumb, and excellent bloom and volume.

    • High quality
    • High performance
    • Easy to use

    BAKERY

Premixes

VIENNOISERIE / VIENNA BREAD / PIZZA DOUGH / SWEET BREAD

Ask about other premixes

What defines Santa Marta Quality?

  • Traceable origin
  • In-house lab
  • Quality controls