 MIXES
BAGUETTE MIX
Very easy to use, just add yeast and water for superior flavour with thin crispy crust.
CROISSANT MIX
Simple to use, just add yeast and water for authentic French croissants and Danish.
LE CIAPO
Very easy to use, just add yeast and water for Ciabatta, Focaccia etc.
BRIOCHE MIX
For easy production of authentic French brioche. 20% butter.
PAIN DE SEIGLE
A rye bread mix that includes wheat flour. A dark rye bread mix is also available.
OTHER FLOURS
DE SEIGLE T85
Light rye flour.
DE SEIGLE T130
Extraction medium rye flour.
DE SEIGLE T170
Dark, wholemeal rye flour.
PAIN SEIGLE NOIR
For rye connoisseurs, produces a bread with a brown crumb that wil release every flavour of rye with a nice little acidity.
SEIGLE BAVAROIS
78% rye flour and a deactivated rye sourdough. Gives a rye bread with a good volume, dark crumb and a slightly acid flavour.
IMPROVERS
SPRINT
Multi-purpose improver.
MBI 3
For authentic French Bread and part baked technology.
SUPER FROID TONUS
Improver specially designed for freezing. gives extra strength to the gluten and helps to start the fermentation once the dough is out of the freezer.
TEMPO
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