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GRUAU T55 STRONG FLOUR
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Description
Strong wheat flour T55 100% from local wheat, without any additives. Ideal for the production of viennoiseries, danish, brioche, panettone, focaccia, etc...
Présenté
Par
MOULINS VIRON
E102
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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...
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.
RYE T130 FLOUR
Pure dark rye flour for baking rye bread, gingerbread, or to be used as a mixture ingredient.
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