Type 65 wheat flour for cooking and baking. Made from wheat grown in organic agriculture, this low T65 flour is particularly suitable for cooking and baking: - use in the kitchen for sauces, roux, breadcrumbs, soufflés, pizza dough and pancakes. - pasta with cabbages like lightning, Paris-Brest, nuns, Saint Honoré, chouquettes, cabbages, gougères ... - friable pasta and especially pies, broken pasta, shortbread pasta, dark pasta, sweet pasta ... - biscuits, Christmas cookies and biscuits. - yellow pasta or battered pasta (sugar-based and eggs added to flour) such as cakes, madeleines, génoises and pound cake. Indeed, this flour has the particularity of stretching well and the dough produced with little retracts when cooked, making it an excellent product for pizzas, pies and other biscuits.
It is produced in Organic Farming CFC (Culture France Controlled). This official label brings many guarantees: - the crops are at least 250 m. from all sources of pollution. - no chemical treatment is allowed, the wheat is preserved naturally, without additives. - cereals and flour are produced, stored in France, in the Tarn. - The manure of wheat crops is not made with sewage sludge. - the water points of the farms that grow this wheat are protected. - hedgerows and flowering fallow land are developed to house pollinating insects and provide them with habitat and resources to live and thrive. - farmers are aware of the protection of the environment, protected species and promote Biodiversity. - for treatments and fertilization of crops, only certain products are used as a last resort and are subject to rigorous selection. - the seeds are selected according to the earth.
This wheat flour is milled mechanically by Maury mills in the Tarn, without chemical treatments or additives for its conservation.
Naturally contains gluten. Package of 1 kg Wheat grown and ground in France, in the South-West (Gers and Tarn).