Upon its release in 1954, the Branca de Neve flour had an innovative feature— it was a “Self-Raising” flour or self-leavening as it already contained embedded baking powder.It was the only one in the market that was especially suitable for the baking cakes. Due to this, the company’s success was immediate and resulted in the distribution of thousands of tons of flour in the village of Alcains.

Branca de Neve has evolved over the years, bringing more well sought after products such as cake mixes to bread flour mixes.

Branca de Neve’s products were awarded the 2016 Product of the Year seals, where the new range of Toppings and Desserts Mixes for Mousses were featured with truly unique flavors.