For an exceptional traditional French baguette, with a very crunchy crust and melt-in-the-mouth, cream-coloured crumb. 100% certified Label Rouge wheat flour, additive free.
T55 wheat flour for standard French bread. Suitable for all artisan bakery uses and production methods.
Multi-purpose T55 flour for sweet and savoury pastries, sponges, cakes, liquid dough, pastry bases and choux pastry. (Not suitable for puff pastry or leavened dough.)
Ideal flour for croissant, pains au chocolat, pains aux raisins, brioche and puff pastry. This flour has good water absorption, good work tolerance and rises well in the oven.
For bread with a dark crumb, packed with seeds and acidic notes in the aftertaste. Its golden, crunchy crust is sprinkled with poppy seeds. A source of fibre.
THE rustic bread: a distinctive bread with a great rye sourdough taste and notes of caramel. Makes bread with 80% hydration (the highest in the range) and excellent shelf-life. Long fermentation (3 hours), allows flavour development.
For croissants and all leavened puff pastries. Rises well, allowing you to make more products with the same amount of dough. Suitable for all bakery methods
A mix for very soft brioches with an intense buttery taste. The product with the sweetest taste in the range; the mix has 16% butter powder - 12% sugar.