Organic Croissant Flour
Organic croissant flour is an unbleached white flour, designed by our millers to create pastry doughs that tolerate deep-freezing and successive rolling. The wheat used favors extensibility, avoiding tearing and excessive dough strength.
Organic Baguette Flour
Organic baguette flour is an unbleached white flour specially designed by our millers to meet the needs of artisan bakers who want to maximize their handmade bread. Its protein content is slightly lower than that of all-purpose flour, which maximizes crust crunch and facilitates dough shaping.
Organic All Purpose Unbleached White Flour
Organic white unbleached all-purpose flour is the flour that can do it all! Versatile, stable and ideal for all your confections, it’s milled from 100% organic Canadian wheat.
Organic Whole grains flour
Organic whole-wheat bread flour is stone-ground. It contains all the components of a wheat grain (bran, starch and germ), and therefore requires more hydration than whole flour.
Organic Whole Wheat Pastry Flour
Organic whole-wheat pastry flour is designed specifically for pastry-making. It contains both coarse and fine bran, so requires more hydration than white or sifted flour.
Organic Whole Wheat Bread Flour
Organic whole-wheat bread flour is specially designed for baking. It contains both coarse and fine bran, so it requires more hydration than white or sifted flour.
Organic Sifted Wheat #50 Bread Flour
Organic sifted wheat #50 bread flour is also known as bise flour. It’s halfway between a white flour and a whole flour. This flour is specially designed for bakery products, and requires more hydration than regular unbleached white flour.
Organic Unbleached White Pastry Flour
Organic unbleached white pastry flour is not ideal for bread-making, due to its low protein content. It contains no bran, and requires less hydration than unbleached all-purpose white flour.
Organic Sifted Wheat Pastry Flour
Organic sifted pastry flour is produced from organic wheat. Halfway between whole and white flour, this flour absorbs more than white pastry flour, but less than whole. It is sifted, so some of the bran has been removed to make it lighter.
