Terres d’Auvergne®

Wheats of Limagne

Every year at harvest time, we select the best grains from each of the 6 varieties that are grown. Then, we experiment with different recipes to find the best wheat blend that will give us the best quality flour without additives or ingredients.

Once this is obtained, we mix a large quantity of these varieties so that we can use the same wheat blend all year long: the flour produced in January is exactly the same as the one produced in September. The quality is optimised and the regularity is maximum.

Regarding chemical treatments, we accept specific treatments in the field if they are justified by an agronomist and carried out with products that we have authorised and listed beforehand. After the harvest, there is no chemical treatment in the silos or in the mill. That way, we guarantee sanitary quality and respect for the environment.

  • Terres d’Auvergne® Tradition
    Wheat flour T65, suitable for French traditional bread and croissants. This flour contains no additives and she is certificate by a Red Label.
  • Terres d’Auvergne® Limagne
    Wheat flour T65, suitable for bread and croissants. Contains ascorbic acid (E300). Suitable for slow risen proofing.
  • Terres d’Auvergne® Campagne
    Wheat flour T80, suitable for country bread. Contains 10% of Rye of Margeride.
  • Terres d’Auvergne® Nature
    Wheat flour T65, without any other ingredients or additives. Suitable for breads.
  • Gruau Premium Terres d’Auvergne® Authentique
    Wheat flour T45, suitable for croissants and pastries. Without gluten addition and any other ingredient or additive.
  • Meule des Terres d’Auvergne®
    stoneground wheat flour T80 or T150, without additives or other ingredients.
  • Rye of Terres de Margeride®
    Rye flours T85, T130 and T170. Suitable for rye breads, the taste and the technical aspect of this product is one of the best in the world.

Terres de Margeride®

Rye of Margeride Highlands

We created 20 years ago, in partnership with 15 farmers, this mountain rye chain. Margeride rye is cultivated between 750 and 1250m of altitude in a traditional way, without pesticides or chemical products.

Margeride rye is known for its health benefits thanks to its nutritional value: high mineral and vitamin content, low content of gluten, fibre with beneficial effects on digestive transit and lipid reduction, lower glycemic index than wheat bread.

Rye flour has a smoother and longer-lasting flavour than wheat flour and the bread offers a unique taste experience: it combines not only fruity and toasted flavours but also different textures, the moist, tangy and elastic crumb contrasting with the caramelised crunch of its superb brown, black and white crust.

Terres d’Auvergne®

Wheats of Limagne

Every year at harvest time, we select the best grains from each of the 6 varieties that are grown. Then, we experiment with different recipes to find the best wheat blend that will give us the best quality flour without additives or ingredients.

Once this is obtained, we mix a large quantity of these varieties so that we can use the same wheat blend all year long: the flour produced in January is exactly the same as the one produced in September. The quality is optimised and the regularity is maximum.

Regarding chemical treatments, we accept specific treatments in the field if they are justified by an agronomist and carried out with products that we have authorised and listed beforehand. After the harvest, there is no chemical treatment in the silos or in the mill. That way, we guarantee sanitary quality and respect for the environment.

Terres de Margeride®

Rye of Margeride Highlands

We created 20 years ago, in partnership with 15 farmers, this mountain rye chain. Margeride rye is cultivated between 750 and 1250m of altitude in a traditional way, without pesticides or chemical products.

Margeride rye is known for its health benefits thanks to its nutritional value: high mineral and vitamin content, low content of gluten, fibre with beneficial effects on digestive transit and lipid reduction, lower glycemic index than wheat bread.

Rye flour has a smoother and longer-lasting flavour than wheat flour and the bread offers a unique taste experience: it combines not only fruity and toasted flavours but also different textures, the moist, tangy and elastic crumb contrasting with the caramelised crunch of its superb brown, black and white crust.

  • Terres d’Auvergne® Tradition
    Wheat flour T65, suitable for French traditional bread and croissants. This flour contains no additives and she is certificate by a Red Label.
  • Terres d’Auvergne® Limagne
    Wheat flour T65, suitable for bread and croissants. Contains ascorbic acid (E300). Suitable for slow risen proofing.
  • Terres d’Auvergne® Campagne
    Wheat flour T80, suitable for country bread. Contains 10% of Rye of Margeride.
  • Terres d’Auvergne® Nature
    Wheat flour T65, without any other ingredients or additives. Suitable for breads.
  • Gruau Premium Terres d’Auvergne® Authentique
    Wheat flour T45, suitable for croissants and pastries. Without gluten addition and any other ingredient or additive.
  • Meule des Terres d’Auvergne®
    stoneground wheat flour T80 or T150, without additives or other ingredients.
  • Rye of Terres de Margeride®
    Rye flours T85, T130 and T170. Suitable for rye breads, the taste and the technical aspect of this product is one of the best in the world.

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