French Bread Flours
BANETTE is a whole concept from shop fitting to bespoke Banette flours. The Banette baguette flour is milled under licence from Banette International at our site in Shipton under Wychwood. Go to www.banette-international.com for more information or contact us.
 
MOUL BIE GOURMET RANGE range is an exclusive range of three flours for a cost effective way to produce authentic French products in your bakery, milled under licence from Moul Bie. They consist of

FRENCH BREAD MAKING FLOUR
A French breadmaking flour using 100% French wheat for an authentic product.

SOFT PATISSERIE FLOUR

STRONG PATISSERIE FLOUR

0R T55
 
A traditional French bread flour especially suited to artisan processes.
 
ROI ARTHUR T55
A strong French baguette flour. The high protein giving more volume and water absorption. Contains ascorbic acid.

GOLD T65
A French breadmaking flour more suited to modern processes, especially part-bake.

CAMPAILLETTE GRAND SEICLE T65

A traditional French flour for producing old fashioned long fermentation and open texture baguettes and rolls.
 
CAMPAILLETTE DES CHAMPS T65
For baguettes, petit pain and rolls with a nice crust and aerated creamy crumb.
 
DE MEULE T85
An off-white stoneground wheat flour suitable for traditional breads and pain aux levain.
 
DE MEULE T150
A wholemeal stoneground wheat flour giving greater texture and flavour to traditional breads such as Pain de Campagne.
 
PAIN COMPLET
For wholemeal breads light and well developed. Good shelf life, fast and easy to produce.
 
PAIN DE CAMPAGNE
Contains a natural rye sourdough for traditional country bread with delicious flavour and long shelf life.

PAIN PAYSAN
Wholemeal flour with wheatgerm and added natural sourdough to give a rustic and tasty farmers bread flavour.

CAMPAILLOU
Secret combination of wheat flour, rye flour and rye sourdough for a distinctive Levain taste. Also available in this range:
CAMPAGRAIN
Authentic French bread flour mix with a blend of five flours and four seeds giving a light texture and crustiness. Ideal for boules and baguettes.

PAIN 5 CEREALS
A subtle blend of 5 flours: wheat, rye, rice, oats and barley, enriched with wheatgerm. Gives a smooth texture speckled with bran.

PAIN DU MIDI
 Ideal for tasty sandwiches and soft rolls. Contains dried tomatoes, leeks, Herbs de Provence and basil it has been developed by experts in the South of France for an aromatic and tasty loaf.Highly recommended.
 
 Organic French Flours
BIO T65
An excellent all round organic French bread flour.
FARINE BIO T80
An organic flour for bloomers, rolls and baguettes.
Copyright © 2008 - 2009 FWP Matthews Limited