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Our stone-ground durum wheat flour embodies the best of traditional milling expertise.
Both powerful and refined, it captivates with its golden yellow colour — the natural signature of durum wheat luteins — and its intense flavour, making it an exceptional flour.
Rich in protein, minerals and antioxidants, this flour combines strength, character and nutritional value to produce authentic breads with a crispy crust and a dense, flavourful crumb.
A true baker’s signature, it allows you to create original, authentic, flavourful breads that are rich in personality.
Belonging to the large Poaceae family, durum wheat originates from the Fertile Crescent (Mesopotamia, i.e. between Iran and Iraq). Its cultivation developed in ancient Greece and Egypt before spreading throughout the Mediterranean basin.
Suited to hot, dry climates, it is drought-resistant but sensitive to cold weather and heavy rain.
Today, it is mainly grown in the south of France: in Provence-Alpes-Côte d’Azur, the Rhône Valley, Occitanie and Nouvelle-Aquitaine. The durum wheat flour we produce at Moulin de Colagne is grown in Occitanie.
Traditionally used for pasta, semolina, flatbreads and couscous, durum wheat is now finding its way into artisan bakeries.
Its flour can be used to make distinctive breads that are rich in flavour and have a colourful crumb.
An original choice for bakers seeking breads that stand out — powerful, refined and deeply natural.
Our stone-ground durum wheat flour is produced using traditional milling techniques, ground on a flint millstone and refined using the SODER system. This ensures exceptional quality by fully preserving the wheat germ in all our flours.
From a nutritional point of view, durum wheat is known for its high content of vegetable proteins and slow-release sugars, providing sustained energy. It is also a good source of minerals such as phosphorus, manganese, selenium and zinc. It also contains natural antioxidants.
Farine de blé dur, obtenue sur meules de pierre et affinée au système SODER.
Teneur en Cendres : de 1,00% à 1,20 %
Teneur en Protéines : supérieur à 9,5 %
Céréales contenant du gluten. Risque de contamination croisée avec du soja.
| Valeur énergétique pour 100g : | 330 Kcal / 1395 Kj |
| Lipides : | 2,2 g |
| dont acides gras saturés : | 0,5 g |
| Glucides | 59,3 g |
| dont sucres : | 2,6 g |
| Protéines : | 12,3 g |
| Sel : | < 0,01 g |
| Fibres : | 5,6 g |
Think outside the box with our stone-ground durum wheat flour. Its golden colour, rich aroma and unique texture bring real character to your bread. For creations that stand out in taste and colour.
Trio d’Épis flour, produced on a stone millstone, combines three references recognised by professionals for their quality: a base of organic T80 millstone flour, white great spelt and white einkorn. This composition produces a dough rich in fibre, minerals and aromatic elements, while guaranteeing good kneading properties and adaptability to different processes.
Julia flour, a traditional French native flour, for exceptional creations and healthy, tasty products. It is used to make baguettes and yeasted breads. Its rheological properties ensure that it holds up very well, with an exceptional aromatic and nutritional profile.
The ‘Organic millstone T80’ flour from the Moulin de Colagne is a blend of organic milling wheats. It is produced on a flint millstone and refined using the SODER system. This multifunctional flour has a beige hue and is ideal for making a variety of delicious breads.
The ‘Organic millstone T110’ flour is made from a blend of organic milling wheats. It is produced on a flint millstone and refined using the SODER system, here at the Moulin de Colagne. This semi-wholemeal flour is ideal for creating rustic breads with a strong flavour.
The ‘Wholemeal organic millstone’ flour from the Moulin de Colagne is a blend of organic milling wheats. It is produced on a flint millstone and refined using the SODER system. It’s a wholemeal flour, very rich in fibre, for making intensely flavoured wholemeal bread.
The ‘Organic millstone T65’ flour from the Moulin de Colagne is a blend of organic milling wheats. It is produced on a flint millstone and refined using the SODER system. This cream-coloured flour is very multifunctional and will help you create tasty breads.
The millstone sourdough T80 flour has a beige colour and a rich, aromatic flavour. It is ideal for making traditional breads, such as baguettes, countryside breads and pies. It can be worked with a variety of fermentation methods and techniques, including the divider former.
Explore our Wholemeal organic millstone small spelt flour, which is ochre-coloured and rich in fibre. With its low gluten content, it is generally well tolerated. Perfect for moulded breads with hydration levels close to 100%, it gives off sweet and spicy aromas, creating a unique tasting experience.
The organic millstone white small spelt flour, an ancient heritage from a wild grass native to the Near East. With its ochre-yellow colour, this T80 flour offers a gluten-free alternative, ideal for those sensitive to soft wheat proteins.
Stone-milled Buckwheat flour, with a distinctive grey colour, seduces with its richness in fibre and its authentic aromas. Ideal for gluten-free breads, pancakes, and biscuits. Choose the Buckwheat flour from a Stone Grinder and enhance your preparations with an authentic flavour and unrivalled texture.
Organic wholemeal large spelt flour is a T150 flour made from large spelt grains, an ancestral cereal closely related to wheat. Organic wholegrain spelt flour is richer in fibre and easier to work with than its ancestor, einkorn. And it has a sober, unique taste.
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