Foricher Brun de Plaisir CRC® T150 French Wholemeal Flour
This is the ideal wholemeal flour for the production of 100% wholegrain, healthy, tasty and high quality breads. Whole wheat flour T150 is rich in mineral materials as it contains all the fragments of the outer layers of the wheat grain.
Foricher Brun de Plaisir T150 has the CRC® seal, approved and controlled by the French government. It is suitable for all types of breads and especially indicated for the “French baguette de tradition”.
CRC® wheats (see ingredients) are ground into wholemeal flour. It contains in particular the envelope and the kernel of the grain of wheat. The wheat bran, present in the envelope, provides many nutrients, such as dietary fiber recommended in a healthy diet.
What is French T150 Flour?
Wholemeal French style coarse Flour; type T150 is ideal for making whole wheat, high fibre artisan breads and baguettes. This type of flour is best suited for all your whole wheat baking needs. This flour gives a brown textured loaf with a crisp crust. It is high in mineral content & protein and gives a nice wholemeal aroma. This wholesome flour gives nutrition, texture and flavour of wholemeal (including bran & germ)to everything that you bake with it.
The 150 refers to the amount of mineral content that is left after burning the flour i.e. T150 has about 1.50% mineral content.
T150 flour is equivalent to Type 2 Italian flour, Euro 1150 flour type and whole meal bread flour.
Ingredients: Wheat Flour * CRC®, Wheat Bran * CRC®, Wheat Gluten *.
Protein: >13%
Ash: >1.5%
Hagberg: >230sec
W: >240
P/L: 0.6 – 0.9
About Foricher
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.
Click here to view a range of recipes created for Foricher flours.
Nutrition Per 100g
| Energy | 344kcal / 1457 kj |
| Total fat | 1.6g |
| Saturated fatty acids | 0.3g |
| Sugar | 3.5g |
| Salt | <0.01g |
| Carbohydrates | 66g |
| Fibre | 6g |
