Better Foods Flours and By-Products

Flours and flour derivatives from Better Foods group’s factories are used in a wide range of sectors, such as:
  • Traditional bakeries;
  • Industrial bakeries;
  • Pastry;
  • Baby food;
  • Brewing industry.

Among others.

BETTER FOODS UNITS PRODUCE, ACCORDING TO ITS EXPERTISE:

Farinhas Trigo
WHEAT FLOURS

They are noteworthy for their great diversity and ability to ensure the best solutions for manufacturers of bakery, pastry and food retail products.

Farinhas arroz
RICE FLOUR AND sEMOLINA

Resulting from the fine milling of grains of rice, ensuring gluten-free products with different grain sizes, geared towards each type of customer.

Farinhas centeio
RYE FLOUR

From the finest flour to whole flour, they result in flours rich in fibre content, ideal for more nutritionally balanced, easy to digest foods.

Farinhas Milho
CORN FLOUR AND SEMOLINA

Recommended for bakery, culinary uses, breakfast cereals and brewing.

Farinhas Compostas
COMPOUND FLOURS

Prepared from flours for specific productions such as brioche, water bread, cereal bread, optimising resources for the customer.

Farinhas Espelta
SPELT AND OAT FLOURS

Both with high fibre content, oat is noteworthy for being easy to digest and for being an antioxidant, while spelt is known for its high protein content.

Gluten Free
GLUTEN-FREE FLOURS

Geared towards celiacs and/or gluten-intolerant persons. Flours produced and marketed following reference standards of the Portuguese Celiac Association, BRCGS GSGF.

Sêmeas
WHEAT BRAN

Available for human and animal consumption. Source of plant fibre.

THE ORIGIN OF OUR CEREALS

We are committed to the quality of the cereals we use and to complying with the highest food safety standards, combining the wisdom of several generations of millers with the latest milling technology.

We believe that the excellence of the raw material is at the root of any differentiating, top quality product. That’s why we go to the source to select the best cereals, working only with national batches of wheat or those from Europe (France, England, Germany and Poland), the United States of America and Canada.

On arrival, all the grain is subjected to demanding quality control. The batches are prepared in such a way as to comply with the established internal and/or customer specifications.