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ARGENTINE WHEAT FLOUR
HISTORY AND EXPERIENCE OF THE MILL
Since its creation in 1995, we have maintained constant growth, positioning our plant as one of the leaders in the production of wheat flourfor the domestic and export markets.
Our vision continues to be to offer the best products delivered from wheat milling, and with an ecxellent quality of worldwide prestige, year after year we improve our processes, technology and human resourcess to make that possible.
Flours Espiga Dorada presents a variety of product and products derived from hight quality wheat for the bakery industry. Our flours and pre-mixes for bakeries are made in our Cereal and Flour Mills with all the care required by the current milling industry.
Our Flours are export quality that meet the quality requirements of the most demanding markets in the world.
Our facilities have an imortant storage capacity of raw material (wheat), being able to be prepared in a constante and sustained way to meet high volumes of demand from the international market.
PRODUCTIVE CAPACITY OF THE MILL
Our facilities have an important storage capacity of raw material (wheat), achieving uniformity in the final product, in this way before any unforeseen in a crop campaign with low yields, we always have wheat stocks available to meet the market’s great demands international.
We are prepared to meet high volume demands even in periods of wheat storages.
Our installed milling capacity is 8.000 tons per month, our resources and equipments are prepared to adapt to any requirement that the market demands.
FOREIGN TRADE
We also have an expert team of foreign trade specialists ready to develop agile export operations, including customs and port management for FOB or CIF sales conditions where our company is responsible for all the details of the operation until the placement of the containers above the ship and the ocean freight to the port of destination, in case the client demands it.
PRODUCTIVE PROCESS
Our plant, recently completed, is state-of-the-art, the modernity of our facilities, its processing capacity, added to a logistics and own distribution, allow us not only to ensure a high quality of the finished product, but also to be within the highest standards of global market demand.
We are always at the forefront with the latest technologies of industrialization and automation processes, we have a team of highly trained technicians and engineers to respond for our production processes to ensure maximum quality with the optimization of these processes.
Strict quality standards are applied daily in our production processes and laboratories, thus ensuring that a high performance product with optimum benefits reaches the final customer.
QUALITY SYSTEM
Our production processes are certified with the ISO 9001 quality standard.
We also implement and adapt our Quality system according to the Norm IRAM NM 324: 2010 of Good Manufacturing Practices in Food Industries, guaranteeing the stability of our products.
COMMITTED TO QUALITY SECURITY AND THE ENVIRONMENT
MILL LOCATION
Wheat Flour for Export
MAXITRIGO 0000 Type 1
It is a flour with a low ash content, with a characteristic creamy white colour. It is a product with a finer granulometry than “000” type flours, made from a careful selection of semolina from the first stage of the milling process.
It is mainly used in partially dehydrated and dry pasta, products that are favored by the color of the dough and the low bacterial load that these flours provide. Also for pastry products and sliced bread.
| Paramenter | |
| Humidity | Máx. 14,2 |
| Ashes | Máx. 0.45 |
| Wet Gluten | Min. 25 |
| Dry Gluten | Min. 8,60 |
| Falling Number | 300 – 400 Seg |
MAXITRIGO 000 Type 1
This flour is characterized by being the product of a careful classification and selection of the best quality wheat with the highest protein content.
Contains additives that ensure normal development in the different baking processes, thus achieving products with a high specific volume, crispy coretza and good color; crumbs with a uniform structure that preserve their initial freshness for longer. It is a highly versatile flour that adapts to most bread-making methods: long fermentations (Table Method) and short fermentations (Direct and semi-direct Method).
| Paramenter | |
| Humidity | Máx. 14,5 |
| Ashes | Máx. 0.68 |
| Wet Gluten | Min. 26 |
| Dry Gluten | Min. 9,20 |
| Falling Number | 300 – 400 Seg |
SIRETH 0000 Type 1
It is a flour with a low ash content, with a characteristic creamy white color. It is a product with a finer granulometry than “000” type flours, made from a careful selection of semolina from the first stage of the milling process.
It is mainly used in partially dehydrated and dry pasta, products that are favored by the color of the dough and the low bacterial load that these flours provide. Also for pastry products and sliced bread.
| Paramenter | |
| Humidity | Máx. 15 |
| Ashes | Máx. 0.45 |
| Wet Gluten | 25 – 27 |
| Falling Number | 280 – 400 |
| Alveogram | |
| P/L | 250 – 380 |
| W | 1.0 – 1.6 |
SIRETH 000 Type 1
This flour simplifies work by eliminating formulation errors, minimizing variations in the finished product and avoiding the weighing of ingredients, it generates more tolerant doughs during preparation, allowing the obtaining of optimal quality bread, also reducing the total time used. This formulation does not require the addition of additives, it should not be mixed with other flours or premixes and only salt, water and yeast should be added.
| Paramenter | |
| Humidity | Máx. 15 |
| Ashes | Máx. 0.67 |
| Wet Gluten | 26 – 28 |
| Falling Number | 280 – 400 |
| Alveogram | |
| P/L | 250 – 380 |
| W | 1.0 – 1.4 |
Argentina Wheat Flour Production
Consistent with the geographical location of wheat production, most of the mills are located in the province of Buenos Aires, implying a participation of more than 53% in the 2020/21 cycle. Then, Córdoba is second, registering 21% of the total milling and Santa Fe is in third place with 14% of the processing of national bread wheat. In a smaller proportion there are other 9 provinces from different regions of the country.
From the milling carried out throughout Argentina, a production of bread wheat flour is obtained that exceeded 4 million tons in 14 of the last 15 commercial campaigns (with the only exception of the 2012/13 cycle). Likewise, it is estimated that the 2020/21 cycle will end with a total production of 4.6 Mt of bread wheat, which would result in a decrease of close to 5% compared to the previous campaign (where the highest production of wheat flour occurred). bread of our country).
According to data from the International Grains Council (IGC), the domestic consumption of bread wheat in Argentina for human consumption in the 2020/21 campaign would be 5.2 Mt. In other words, it is estimated that approximately 91% of what milled within the country is absorbed locally, while the rest of the milling would be destined for exports. In this way, about 4 million tons of bread wheat flour would be consumed within Argentina, which represents barely 1% of the world’s absorption of flour, far behind China and India, which account for 17.6%. and 16.6%, respectively.
AVAILABILITY:
Immediate
PRODUCT ORIGIN:
Argentine
DELIVERY TERM:
45 days
BUYER'S DOCUMENTS:
LOI & RWA
INCOTERMS:
FOB / CIF
PAYMENT TERMS:
30% Advanced TT. 70% Remaining, L/C against Shipping Documents
AVAILABILITY:
Immediate
INCOTERMS:
FOB / CIF
BUYER'S DOCUMENTS:
LOI & RWA
DELIVERY TERM:
45 days
PRODUCT ORIGIN:
Argentine
PAYMENT TERMS:
30% Advanced TT. 70% Remaining, L/C against Shipping Documents
We offer a complete range of commodities originating in South America.
Contacts
- Brazil: Av. Santos Dumont N°1883, Floor 5th, office 532/533, Aero Empresarial Building, Lauro de Freitas, Bahia, Brazil.
- Argentine: Tucuman 1946, Office N°04 - Córdoba, Argentina.
- info@globalskybusiness.com
- +55 71 98205 1492
Main Commodities
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