With our classic range, the minimum commitments of Les Moulins d’Antoine are :
- Mountain Mill
- Ancestral milling know-how
- Auvergne & Massif Central origin of cereals
- Contracting with our suppliers for each campaign
- No chemical treatment at the mill
- Systematic preference for durum wheat over the addition of free gluten in flours
- 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.
- Origine: 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.
