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Discover the Haubanne Panettone T55 flour, specially created with very high baking value, for soft and deliciously authentic panettones.
A special viennoiserie pastry flour type T65, a delicate wheat flour with high baking strength. Perfectly suited for light, fluffy and irresistibly delicious pastries.
This T65 flour made from milling wheat offers a cream colour and balanced flavours, thanks to the subtle addition of Type 80 Mill flour. Experience the ease of processing and be inspired to create a variety of common breads and recipes.
A T65 soft wheat flour made from milling wheat. A strong flour for processing in a fermentation chamber. Strong development. A good level of hydration. Easy to process and suitable for mechanized bread-making for large and regular standard bread.
A T55 soft wheat flour made from stone milled wheat. Easy to process and suitable for mechanized bread-making for large and regular standard bread.
Discover the exceptional quality of our Haubanne T45 flour, ideal for viennoiserie, rich in gluten with very high strength Ideal for demanding professionals.
A T55 soft wheat flour made from stone milled wheat. This native flour without the addition of corrective products is suitable for mechanized bread-making for standard bread.
A T55 soft wheat flour made from milling wheat. This native base flour without the addition of corrective products has very little strength. It can be used for bread making but requires a pre-fermentation contribution (fermented dough, sourdough or poolish) to sustain strength. It is suitable for biscuit making.
The ‘Haubanne Cream Crumb’ flour, from the Moulin de Colagne, is a carefully crafted mix of soft wheat flours, enriched with ingredients pre-mixed at the mill. This multifunctional flour is ideal for various manufacturing processes. In addition, the addition of roasted barley malt enhances the flavour of the product. To help you optimize the full potential of this flour, a recommended processing is provided on the packaging.
The Haubanne Tradition Amandine flour, a T65 carefully made from soft milling wheat, enriched with a subtle addition of malted wheat. A flour with ease of processing.