| Patisserie Flours
VIOLETTE T45
A strong French flour ideal for croissants, pain au chocolat, pain aux raisins, brioche and puff pastry.
BLANCHE T55
Ideal for genoise, tarts, choux pastry, biscuits and sauces.
GRUAU VERT T45
Very good for brioche, croissant and Viennese (stronger than T45 Violette).
RUBAN BRUN T150
Soft wholemeal flour for pastries.
FT050
A specialist flour for puff pastry.
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.
Others Flours
DE SEIGLE T85
Light rye flour.
DE SEIGLE T130
Extraction medium rye flour.
DE SEIGLE T170
Dark, wholemeal rye flour.
Improvers
SPRINT
Multi-purpose improver.
MBI 3
For authentic French Bread and part baked technology.
Plus other specialist improvers. Please contact us for more information.
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