All these products are made with wheat from the Limagne region. Cultivated by farmers in accordance with French regulation and blended by the silos and by us.
- Tradition France: Wheat flour T65, suitable for French Traditional bread and croissants. Without ascorbic acid.
- Volcane: Wheat flour T65, suitable for breads and croissants. With devitalized sourdough and ascorbic acid.
- Levane: Wheat flour T65, suitable for breads and croissants. With ascorbic acid, she is suitable for slow risen proofing.
- Base 100% blés: T55 wheat flour, suitable for breads. Without any ingredient or additive.
- Gruau: T45 wheat flour, suitable for pastries and croissants.
- Complete d’Auvergne: T150 wheat flour, suitable for wholemeal breads.
- Rye flour : rye flour T85, T130. A classic rye from the Limagne area.
We can also offer you flours for specials breads such as muesli breads, cereals breads, ciabatta, corn bread, barley bread, chestnut bread, black breads, etc.