RYE T130 FLOUR

Description

Pure dark rye flour for baking rye bread, gingerbread, or to be used as a mixture ingredient.

FRENCH TRADITIONAL FLOUR T55

Tradition Française (French Tradition) T55 additive-free and improver-free flour, in accordance with the September 14, 1993 “bread decree”. Perfect for traditional...

GRUAU T55 STRONG FLOUR

Strong wheat flour T55 100% from local wheat, without any additives. Ideal for the production of viennoiseries, danish, brioche, panettone, focaccia, etc...

STONEGROUND T110 WHEAT FLOUR

Wheat flour T110 stone milled. This flour contains most the shell of the grain and is dedicated for dark brown crumb sourdough loaves.

STONEGROUND T80 WHEAT FLOUR

A stonemilled T80 wheat flour. Perfect for a brown-crumbed baguette or loaf with character and a powerful flavor, made from sourdough.