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Farine Julia is a native French Tradition flour, produced on stone millstones and refined by the SODER system. Designed to meet the highest standards of artisan bakery, this native flour is suitable for a variety of fermentation methods and techniques, including the use of divider-formers.
Explore the creativity of baking with Julia “tradition” flour. Whether you want to shape crisp baguettes or soft cobblestones, this flour gives you the flexibility you need to achieve outstanding results.
Julia flour offers much more than just a base for your baking creations. Its rheological properties ensure excellent hold, with an exceptional aromatic and nutritional profile.
Our “Julia” traditional French millstone flour offers an additional health benefit. Indeed, the vitamin and mineral richness of our “Meule Julia” flour is not only good for your health, but also for the quality of your culinary creations. These nutrients help strengthen the nutritional profile of your breads, adding a balanced and beneficial dimension to your recipes. Opting for a flour that offers these advantages enables you to create products that combine gustatory pleasure with nutritional benefits, thus meeting the expectations of a healthy, balanced diet.
Julia flour is the ideal choice for bakers who want to create healthy, gourmet products. It is an excellent source of essential nutrients that contribute to a healthy, balanced diet.
Analyses carried out by a COFRAC-accredited laboratory, guaranteeing you a quality product and the assurance of a flour that combines flavor and nutritional benefits.
en mg/kg
en mg/100g
Type 65 wheat flour from milling wheat, produced on a flint millstone and refined by the SODER system.
Ash content: 0.60% to 0.75
Protein content: over 9.5%.
Cereals containing gluten. Risk of cross-contamination with soy.
| Energy value per 100g: | 345 Kcal / 1460 Kj |
| Fat: | 1,5 g |
| of which saturated fatty acids: | 0,27 g |
| Carbohydrates: | 70,7 g |
| of which sugars: | 1,3 g |
| Protein: | 10,2 g |
| Salt: | < 0,013 g |
| Fiber: | 5,5 g |
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.
Organic white spelt flour is a T80 type flour. It is made from the grains of large spelt, an ancient cereal closely related to wheat. The white large spelt flour has a beige colour and is easier to work than its ancestor, einkorn. And it has a sober, unique taste.
Our Bordeaux Red Ancient Wheat Flour is rich in aromas, nutrients and beta-carotenes. With a more easily digestible gluten than traditional flours, it offers a unique texture and authentic taste, ideal for breads with a strong character. Immerse yourself in the tradition and richness of this historic wheat.
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