farine de blé
Organic wheat flours for every kind of baking – matched to the job by protein content and grind:
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Wheat Flour
Bread flours: organic strong white and strong wholemeal – high-protein flours that develop the gluten a good loaf needs.
Everyday & cake flours: organic plain white for general baking, and white cake flour for the softest sponges.
Chapati/atta flour: the finely milled wholemeal for soft, puffed flatbreads.
Heritage wheat: organic einkorn flour – the most ancient wheat of all – plus whole organic wheat grain for milling and cooking.
Strong flour for structure, plain for tenderness – match the flour to the bake and half the battle is won.