Reliable in Flour SupplyYour Global Solution Partner
Fonte Food, optimized for different production and use needshigh quality wheat floursinternational markets. Our products are manufactured with modern mill technologies,protein, gluten and ash ratio by laboratory testsis controlled and stable quality is ensured. Our broad product portfolio, including bread, pasta, pastry and special purpose flours, serves all segments of the food industry.
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Why Should You Supply Flour from Fonte Food?
The main advantage of sourcing flour from Fonte Food is the provision of products with consistent quality, which have undergone laboratory tests with each shipment. While the wide product range, which provides technical solutions suitable for different production types and process requirements, responds flexibly to the operational needs of customers, the port-based stocking model provides fast logistics and timely delivery. The ability to implement different formats according to customer demands in the packaging process creates an important operational flexibility. The global network with continuous sources of supply from Turkey, Europe and Central Asia guarantees a reliable and uninterrupted supply of flour.
Flour Product Portfolio and Specifications
Soft wheat
Bread wheat flours offer high performance in bakery, sandwich, toast and baguette production with a protein ratio of 11.5-13.5%, a gluten quality value in the range of 250-350 (W), an ash content of 0.55-0.65% and a moisture content of ≤ 14.5%. Thanks to its high gas holding capacity and bulky swelling, the product provides stable structure and superior volume in bread formulations.
Pasta Wheat Flour
Pasta wheat flours are obtained entirely from durum wheat and offer a pronounced color at the level of yellow pigment value b* ≥ 24 with a protein ratio of 12-13%; with a cooking loss of ≤ 7%, the product is preferred in short and long pasta, noodles and noodles varieties. With the advantages of homogeneous color, low adhesion and high elasticity, it provides high processing quality in industrial pasta production.
Pastry & Dessert Flours
Cake and sweetness flours are optimized for cakes, cookies, biscuits and various pastries with 9–10.5% protein, 0.45-0.55% ash ratio and > 95% transition fineness through 125 µm sieve. Precise structure and consistent quality are achieved in pastry products thanks to soft texture, stable volume and controlled water retention rate.
Multipurpose Flours
Multipurpose flours offer a wide range of applications suitable for general food production, catering and retail uses with a protein range of10.5–11.5%. High machining tolerance and stable performance on different product types make this category ideal for flexible production processes.
Special Formulated Flours
Special formulated flours consist of mixtures optimized for pizza, phyllo dough, pastry, pita bread, hamburger bread and frozen products; with functional additives such as enzyme, oxidant and emulsifier balance, homogeneous dough structure, high elasticity and controlled cooking performance are achieved. These products offer technical solutions developed according to specific process needs.
Production and Quality Processes
Flour production is carried out in fully automatic mill lines with a capacity of 250-600 tons/day and each production batch is subjected to comprehensive laboratory analysis in terms of protein, ash, gluten and water absorption parameters. The processes carried out in HACCP, ISO 22000 and BRC certified facilities provide retrospective control with a batch number-based traceable supply chain. Product safety and quality continuity are guaranteed by conducting microbiological tests and moisture-ash analyzes regularly.
Packaging and Logistics
The packaging and logistics structure of flour products is based on a system in which 25 kg and 50 kg kraft bags for food producers provide standard ease of use. For larger volume industrial needs, big-bag packages with a capacity of 1,000 kg offer efficiency in bulk shipments, while the bulk container format in bulk export operations provides a suitable solution for silo or ship fillings. In logistics processes, products are arranged by palletizing method and fixed with shrink film to increase durability and operational safety in transportation.
Sustainability and Food Safety
In line with the sustainability and food safety approach, all wheat used in flour production is provided from non-GMO sources, while mill technologies are structured to save water and energy. The production line supports resource efficiency by operating according to the principle of minimum waste. Food safety management is carried out in accordance with ISO 22000 and HACCP standards and full traceability is applied throughout the supply chain, ensuring product reliability and quality continuity.