Gleba
Strong Wheat Flour
High-gluten flour, ideal for pizza dough.
The result of combining several types of wheat grown in the fertile soils of the Alentejo, this flour stands out for its strength and high gluten content.
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Usually ready in 1 hour
The result of combining several types of wheat grown in the fertile soils of the Alentejo, this flour stands out for its strength and high gluten content.
Rich in protein and with intense aromas, it is ideal for doughs that require structure, volume, and elasticity. Essential for long fermentations and more voluminous breads, it is ideal for pizza dough and focaccias.
It’s even better with
Gleba is a return to our roots and to the cereals grown in our soils, with traditional and sustainable varieties.
