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Foricher Les Moulins French Flour

Foricher | Val-d’Oise, France | Est. 1997

Yvon Foricher is a graduate miller. It has been a family tradition for 7 generations. In 1997, he created his company, initially a trading company, intended to sell flour exclusively to artisan bakers. Today, Yvon Foricher is surrounded by nearly 90 employees.

According to this uncompromising miller, consistency and excellence are essential to safeguard this unique know-how and make a difference in a rapidly changing market. Close to the bakers with whom he works, he develops a relationship that goes well beyond the commercial relationship, is committed on a daily basis, providing motivation and services, anticipating needs.

Foricher uses CRC® cereals with wheat coming 100% from French territory (Loiret and Yonne regions), as close as possible to our mills, whose varieties are chosen for their specific characteristics and properties. A 100% grain blend, developed to create a balance and produce flours of consistent quality and consistency.

Buy Foricher French flour at Ratton Pantry.

About Foricher – Les Moulins

Foricher – Les Moulins is an independent French milling business created by miller Yvon Foricher in 1997, building on a family milling tradition that stretches across seven generations. The company works closely with artisan bakers and focuses strongly on French-grown wheat and flour for traditional bread and pastry.

Its best-known ranges include Bagatelle flours for classic French baking, alongside organic, stoneground, rye and speciality bread flours. The range is especially useful for bakers who want French flour types matched to baguette, croissant, brioche and artisan bread production.

French flour for bread and viennoiserie

French flour types such as T45, T55, T65 and T80 describe ash content and therefore broadly indicate how much mineral content from the grain remains in the flour. They are not a direct measure of protein or strength.

In practice, T45 is commonly associated with refined pastry and viennoiserie flours, T55 with pastry and general white flour applications, T65 with traditional French bread and baguettes, and T80 with more characterful, higher-extraction bread flour.

Ratton Pantry

Why we stock Foricher

Foricher gives Ratton Pantry a genuinely specialist French flour range rather than a generic substitute labelled for baguettes or croissants. That matters to customers trying to reproduce French bread and pastry with flour designed for those processes.

Our range covers traditional baguette flours, croissant and brioche flour, stoneground and organic bread flours, rye, semolina and specialist mixes, giving both bakeries and ambitious home bakers much more control over the finished result.

Choosing the right Foricher flour

For baguettes and traditional French bread, start with a Bagatelle or other T65 bread flour. For croissants, brioche and laminated dough, choose the dedicated T45-style croissant or viennoiserie flour.

T55 is useful for more refined pastry and white-flour applications, while T80 brings more of the grain into artisan bread. Foricher also offers rye, organic and seeded or speciality blends for broader bakery use.

Do not choose only by the T number: check the particular Foricher flour’s intended use and strength because two flours with the same French type can behave differently.

Questions & answers

Foricher Les Moulins French Flour FAQs

What do T45, T55, T65 and T80 mean on French flour?

The T number is a French flour classification based on ash or mineral content. Lower numbers are generally more refined, while higher numbers retain more of the grain’s mineral content. The number does not directly tell you the flour’s protein level or dough strength.

Which Foricher flour is best for baguettes?

A T65 bread flour from the Bagatelle or traditional bread ranges is the natural starting point for a classic French baguette. Check the individual product specification if you are working with long fermentation or a particular hydration.

Which Foricher flour should I use for croissants?

Choose one of Foricher’s dedicated T45 croissant or viennoiserie flours. These are formulated for laminated and enriched doughs and are a better starting point than a general-purpose flour.

What is Label Rouge flour?

Label Rouge is a French quality certification used on products that meet an approved specification and demonstrate a higher quality level than the standard product in the category. Selected Foricher Bagatelle flours carry Label Rouge certification.

Can I use T80 flour for sourdough?

Yes. T80 is a higher-extraction flour than standard white T65 and can bring more grain flavour, colour and fermentation activity to sourdough. It can be used on its own or blended with lighter flour depending on the loaf you want.

Does Ratton Pantry sell Foricher flour for professional bakeries?

Yes. Ratton Pantry stocks Foricher with professional bakers in mind, including larger sacks on many core bread and pastry flours as well as selected smaller formats.