A strong French baguette flour. The high protein giving more volume and water absorption. Contains ascorbic acid.
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.
A traditional French flour for producing old fashioned long fermentation and open texture baguettes and rolls.
For baguettes, petit pain and rolls with a nice crust and aerated creamy crumb.
Secret combination of wheat flour, rye flour and rye sourdough for a distinctive Levain taste.
Simple to use, just add yeast and water for authentic French croissants and Danish.
A wholemeal stoneground wheat flour giving greater texture and flavour to traditional breads such as Pain de Campagne.
An off-white stoneground wheat flour suitable for traditional breads and pain aux levain.
French Traditional Bread Flour. For handmade bread and bread machines.
A French breadmaking flour more suited to modern processes, especially part-bake.
Very good for brioche, croissant and Viennese (stronger than T45 Violette).
A traditional French bread flour especially suited to artisan processes.
Contains a natural rye sourdough for traditional country bread with delicious flavour and long shelf life.
Wholemeal flour with wheatgerm and added natural sourdough to give a rustic and tasty farmers bread flavour.