Bunge Mexico white flours

White Flour

Flour is made by grinding grain into a fine powder.  In some cases, layers such as the bran and germ are removed.  

Flour is 65% to 70% starch, but its main nutritional value is that it has from 9% to 14% protein,  the most important  being gliadin and glutenin.  It also contains other components such as cellulose, fats and sugar.

Wheat Flour Types

Flours are classified by the variety of wheat from which they were made:

Soft wheat: Bread making flours

  • Hard flour:  flours with a high protein content (11% -14%).
  • Soft flour: lower protein content (8% - 10%).
  • Whole meal flour is made up of all parts of the grain and may be hard or soft.  It has more fiber and more micronutrients.

Hard wheat: Pasta flours.

Our wheat flours are excellent for any bread making process, to make all kind of white bread, sweet bread, pastry, cookies and cakes. We have a wide portfolio of products such as multi-purpose flours, strong flours, soft flours, fine flours, whole wheat and even mixes, each of them recommended for different uses in bakery.

Hard flours benefits

  • Superior, consistent and uniform quality
  • High performance that leads to more pieces of bread per bag
  • Multi-purpose to make any type of bread
  • Excellent water absorption and performance
  • Easy to use
  • Good strength, elasticity and freshness
  • Fluffier and crispier bread 
  • Food safety and kosher certification
  • Strong prestige in the market

Soft flours benefits

  • Superior, consistent and uniform quality
  • Easy to use
  • Weak and elastic gluten
  • Provides the accurate size and thickness in biscuits

For more information contact us via the form at the bottom of the page or call 01800 890-9726.



Espiga Fuerte

Our all-purpose wheat flour Espiga Fuerte is perfect for its protein quality for any bread-making process to produce all kinds of bread.



Esponja is an all-purpose flour mainly characterized by its low ash rate and its white color, which creates a finer crumb. Recommended to prepare gourmet bread with professional finishings.


Espiga Integral

Espiga Integral wheat flour is multipurpose, it is perfect for any type of bread process and to make all kinds of whole-wheat bread.



Galletera is a wheat flour of superior quality. Special for fine biscuits & cookies.



Pastelera flour is recommended for fine sponge cakes and pastries with professional finishings.


San Vicente

San Vicente brand is perfect for traditional and artisan bakery it offers high performance. It is easy to handle and provides the desired volume in bread.


Escudo Plus

Escudo Plus is an all-purpose flour with high strength and extraordinary whiteness.



Manitoba offers the convenience of having a single kind of flour for a variety of bread, it is a strong and high performance flour.



Cuauhtémoc wheat flour is perfect for all types of bread and biscuits.



XtraWhite is a 100% whole wheat multi-purpose flour. It is supported by The Whole Grain Council.

Need more information?

Please use our contact form to submit questions or comments about Bunge North America and our products and services.

Thank you for contacting us.

We will review your request and, if needed, provide a response within a few business days.