At FWP Matthews Ltd we offer free, expert, technical support to all our customers using Moul Bie flours. A Moul-bie technician can visit your premises and advise you on all aspects of French baking, including pastries and breads tailored to your production and equipment. They can develop a range of products unique to your bakery and offer advice on the Ronde des Pains and Banette concepts.
The team is headed by Gregory Moutry. He attended the Bakery School of Grands Moulins de Paris followed by five years in a craft bakery in Paris (L’Autre Boulange) specialising in sourdough, Polish and long fermentations. All the breads were baked in a woodfire oven. We also have been joined by Carolyn who is part of the ‘Les Compagnons du Devoir’ association, learning for seven to ten years on how to bake. She toured around France to learn as many techniques and recipes as possible. This association is one of the most famous in the bakery trade as the Compagnons are known as some of the best bakers in the world.
Moul Bie Bread, Patisserie and other products.
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
A flour for Genoise, tarts, choux pastry, biscuits and sauces.
FRENCH STRONG PATISSERIE FLOUR
A strong flour ideal for croissant, pain au chocolat, pain aux raisin, brioche and puff pastry.
Other Moul-Bie Products:
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.
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.
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.
Wholemeal flour with wheatgerm and added natural sourdough to give a rustic and tasty farmers bread flavour.
Secret combination of wheat flour, rye flour and rye sourdough for a distinctive Levain taste. Also available in this range:
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
An excellent all round organic French bread flour.
FARINE BIO T80
An organic flour for bloomers, rolls and baguettes.
A strong French flour ideal for croissants, pain au chocolat, pain aux raisins, brioche and puff pastry.
GRUAU VERT T45
Very good for brioche, croissant and Viennese (stronger than T45 Violette).
GRUAU ROUGE T45
For recipes containing lots of butter and sugar. Has a high protein percentage. ideal for brioche, choux paste or tined bread.
PUFF PASTRY FLOUR FT050
A specialist flour for puff pastry.
Ideal for genoise, tarts, choux pastry, biscuits and sauces.
RUBAN BRUN T150
Soft wholemeal flour for pastries.
A blended flour specially formulated for the production of croissant and Danish pastry. Performs best when used to produce pre-proved frozen process using an automated system.
OTHER PATISSERIE PRODUCTS
Excellent, freeze stable icing sugar to decorate patisserie products without melting.
SUPER CREME PATISSERIERE
Forms a light and smooth sweet cream to which flavours such as chocolate and coffee can be added. Mix with fresh cream to produce a superb mousseline.
Add only water to this mix for the perfect bechamel sauce. Ideal in pies and pastries.
Very easy to use, just add yeast and water for superior flavour with thin crispy crust.
Simple to use, just add yeast and water for authentic French croissants and Danish.
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.
DE SEIGLE T85
Light rye flour.
DE SEIGLE T130
Medium rye flour.
DE SEIGLE T170
Dark 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.
78% rye flour and a deactivated rye sourdough. Gives a rye bread with a good volume, dark crumb and a slightly acid flavour.
Ideal improver to have regular and well developed products. Works well with many precesses.
Authentic high protein Italian flour for Italian artisan breads.
COARSE DURUM SEMOLINA
100% durum wheat for pasta making or traditional bread making adding colour and texture.
For fresh pasta, pizza ans grissini.
Flatenned rye seeds to top breads.