Campaillette Grand Siècle
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.
T45 hard wheat flour for the traditional production of pastries. Perfect for recipes rich in butter, eggs and sugar.
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.)
T170 rye flour, for black bread, rye bread and farmhouse bread. Ideal for very dark bread with a strong taste of rye, intense flavours and marked acidity.
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.