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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 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.
Conventional stone-ground buckwheat flour is grey in colour, rich in fibre and flavour. Buckwheat flour is used for gluten-free breads, savoury pancakes and biscuits. Choose for this stone-ground buckwheat flour and enhance your preparations with its authentic flavour and unrivalled texture.
T65 enriched millstone flour is a soft wheat flour milled on a stone millstone. It is cream-coloured and suitable for several fermentation methods and techniques. It is ideal for making traditional breads, such as baguettes and smaller type baguettes.
Conventional T170 rye flour is dark and rich in fibre. It is used to make Auvergne savoury rye pies with a powerful spicy flavour.
T130 rye millstone flour is a dark, semi-complete rye flour obtained by traditional flint milling. Ideal for breads with a strong flavour, spicy aromas, farmhouse and countryside breads.
The Cardabelle flour is a blend of T80 millstone flour, dehydrated fermented rye flour and wheat malt. The flour is used for breads with a roasted hazelnut flavour. It is easy to use and makes delicious bread.
T110 milling flour is a multifunctional, semi-wholemeal flour suitable for a variety of fermentation methods and techniques. It is ideal for making intensely flavoured breads.
T150 enriched millstone flour is a high-fibre flour offering a variety of fermentation methods and techniques. It is easy to use and guarantees great volume. Ideal for wholemeal bread in moulds or farmhouse loaves.
Conventional enriched T80 millstone flour is beige in colour, suitable for short processes and easy to use to guarantee a good volume. It is used to make baguettes, moulded breads, countryside loaves and savoury pies with a ‘fatty’, melt-in-the-mouth crumb.
Explore authentic taste with our T150 Millstone Flour. This fibre-rich flour adapts perfectly to various fermentation methods and techniques. Its ease of processing guarantees optimal volume, making it the ideal choice for wholemeal moulded breads or farmhouse loaves. Immerse yourself in an exceptional taste experience, where each bite reveals powerful aromas and unrivalled organic quality.
T65 Mill flour is soft wheat flour ground on a stone millstone. It is cream coloured and suitable for several fermentation methods and techniques. It is ideal for making traditional breads, such as baguettes and smaller sized baguettes.