Products

URC Flour and Pasta

Universal Robina Corporation is one of the biggest food companies in the Philippines. One of the companies under its umbrella is the Commodity Foods Group, with the Sugar and Flour divisions responsible for the production of flour and sugar as well as sugar milling and refining services.

The URC Flour Division is one of the top flour millers in the Philippines. With plants in Manila and in Davao, the division has a combined milling capacity of 1,250 MT per day. The state-of-the-art flourmills and blending facilities allow the division to manufacture customized products fit to the specific needs of its customers.

Our Products

URC Flour produces imported high quality flour which undergoes a standard milling process to ensure consistent quality. Other product offerings include by-products such as wheat germ, bran and pollard. The division also supplies the local and export flour requirements of the URC Branded Consumer Food Group and URC international. It also toll manufactures pasta noodles for one of the leading fast food chains in the country.

For more information, visit http://www.universalrobina.com/flour/

Universal

Universal

  • High-protein hard wheat product
  • Perfect for making premium quality raised breads such as Pan Americano (open-top), tasty breads (closed-top) and pandesal
  • Higher protein content = more elastic, better textured bread and provides greater yield for bakery owners

Globe

Globe

  • High-protein hard wheat product
  • Perfect for making premium quality raised breads such as Pan Americano (open-top), tasty breads (closed-top) and pandesal
  • Higher protein content = more elastic, better textured bread and provides greater yield for bakery owners

Blend 100

Blend 100

Recommended for pan de sal, buns and rolls and other bread varieties intended to have a short bite or be less chewy.

Sampaguita

Sampaguita

  • Milled from soft wheat
  • Used for cookies and pastries
  • Good for blending with hard flour

My Rose

My Rose

  • Milled from soft wheat
  • Best for cookies, pastries, crackers, biscuits, wafers and other chemically leavened baked products

Continental

Continental

  • Intended for cakes, cookies, biscuits, crackers and specialty breads
  • Best flour for steamed breads such as siopao, as it achieves superior color and appearance

Daisy

Daisy

  • Low in protein and ash content
  • Excellent for baking light, tender and fluffy cake bases such as chiffon sponge and batter type cakes

FibrA+ Whole Wheat

FibrA+ Whole Wheat

  • First class flour with the addition of Vitamin A, Iron and wheat bran
  • Nutritious and healthier
  • Perfect for healthier versions of French Bread, Foccacia, Loaf Bread and even the all-time favorite Pan de sal

FibrA+ Cracked Wheat

FibrA+ Cracked Wheat

  • Coarsely ground hard wheat
  • Best mixed with finely-milled flour (hard or soft flour) to produce healthy breads or pastries which are preferred to have coarser texture

Noodelicious

Noodelicious

  • Special wheat flour blend
  • Best used for pancit cabagan, pancit canton, pancit habhab, miki and lomi

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