Ground on flint millstone, refined using the SODER technique
The preservation of these flour-making methods gives our products numerous advantages:
- at the same extraction rate, the ash content is richer
- finer granularity
- wheat germ in the flour: vitamins, minerals
We therefore obtain flours that respond very well to baking:
- in comparison with roller-milled flour, millstone flour has a higher hydration of 3-4%
- its tolerance and baking properties are greater
- it achieves better fermentation and development thanks to the presence of wheat germ in the flour and a much better starch-water ratio
- in terms of appearance, greater bread volume, better blade precision
- uniform colour without spotting, deep creamy to grey colour, depending on the type of flour
- the crumb is airy with a classic, pleasant flavour
Packaging
Our different types of flours and mixes come in three different-coloured bags. Green is for organic flours, brown is for organic mixes and red is for conventional flours.
