Foricher Bagatelle French CRC® T80 Stoneground Flour
Foricher Bagatelle T80 flour (millstone flour). Grinding wheat grain on a stone wheel is the miller's ancestral technique and produces this semi-whole wheat flour. The flour retains more minerals, fiber due to the presence of part of the grain envelope and vitamins due to the wheat germ.
T80 flour will allow you to make homemade breads with great nutritional value. Among artisan bakers, it is used to make stone pies with long fermentation in banneton. At home, you can enjoy bread with a creamy crumb and a soft texture.
High quality semi-whole wheat flour, produced without additives and with a selection of the best grains. The wheat comes from sustainable and controlled cultivation. Wheat 100% from France. It is intended mainly for the production of rustic breads between 280g and 2kg of dough.
Flour from French wheat, selected according to the terroirs and preserved without insecticide treatment by natural air ventilation.
High-quality wheat flour, produced without additives and with a selection of grains that respect the environment.
Foricher Bagatelle Stoneground T80 has the CRC® seal, approved and controlled by the French government.
What is French T80 Flour?
This French flour is also called “Farine demi-complète” (half whole flour) or “Farine bise”, meaning greyish-brown flour.
It is a brown, light whole-wheat flour that contains part of the hull of the wheat grain.
T80 refers to the amount of mineral content that is left after burning the flour i.e. T80 has 0.80% mineral content.
Ash: 0.75 to 0.90%
Yvon Foricher's wish to convey his knowledge and vision soon became a reality when he bought the Moulin des Gaults in Poilly-Lez-Gien in 2000 and the company started to produce the flour it sold. In 2009, when an opportunity arose to purchase the Moulins Dormoy in Fougerolles, Yvon Foricher seized it to further develop throughout eastern France.
In 2016, the Moulins d’Arnouville joined La Maison Foricher, expanding its client base by working with independent Parisian bakers. Today, the team is continuing to grow with warehouses in the South of France and Brittany but the spirit, human touch and passion remain unchanged. In contact with each member of the team, Yvon Foricher conveys his vision of artisan baking and ensures their well-being. Each person working alongside him joins the company and becomes a member of this big family.
Nutrition Per 100g
|Energy||335 kcal 1420 kj|
|Saturated fatty acids||0.2g|