Type and press Enter.

Our flour

We make our own flour. All of the wheat varieties we grow have been multiplied by us and come from seed banks.

Grains are ground slowly in a millstone mill and in a single go. By doing so, the flour is not heated, and the nutritional composition of the wheat and organoleptic qualities of the flour are preserved.

This type of mill was developed by the Astrié brothers and is commercialized under this name. Our mill has a millstone diameter of 1 meter; with this size, the grain is finely ground.

We have equipped ourselves to allow the grain to travel from harvest (cleaning, storage, etc.) to the milling process.

The grind is made every week and must be used fresh in order to preserve its fragile nutritional qualities.

We currently offer for sale the following types of flour:

This flour is produced from an old variety of wheat, which was already mentioned in 1880 in the Vilmorin-Andrieux seed catalog ‘The best wheats’. We have been working to grow this wheat since 2011. For the first years it was only in observation, then in multiplication. This variety is resistant well to diseases and the flour can be used for almost all kinds of pastries and, of course, for making bread. Its gluten content is very low, and it produces good results when making baked products.

This flour is available as fine flour, T80 or wholemeal flour. Our little bran is also made from this wheat.

Small bran extracted from the grind of wheat
Small bran is extracted from wheat flour grind after it has passed through a sieve specifically calibrated to keep the bran that is inside the wheat grain envelope. We use small bran to enhance our bread recipes; it provides nutrients, fibres and taste.

Whole wheat flour
Whole-wheat flour contains whole grain, endosperm, germ and bran (type T150). Depending on your preference, you can add it to white flour to complement your recipes.

Wheat flour for pastry
This wheat (name unknown) is the first in our collection, it was multiplied in the early 2000s from 7 grains and forgotten for a few years, then sown again in 2010. Only about thirty seeds germinated, and the plants were very heterogeneous. In the next sowing, the wheat was very beautiful and uniform, healthy and stable. It was then pre-selected in 2015/2016 and we now have a small production.

It then turned out that this flour is particularly suitable for our brioche and our baguette. It is a fine sifted flour and therefore very suitable for cakes.

Spelled flour
Spelled flour – also derived from an old variety of spelled called Schwabenspelz- was multiplied from two remaining seeds, but due to the resulting seeds having very poor germination power, after two years only two plants had germinated. The variety has a very high, regular straw; it gives good flour and makes very tasty, spelled bread.

Rye flour – yellow rye
Rye flour comes from light rye, yellow rye, which has been specifically selected for organic farming. This rye has a subtle taste and is used to make 100% rye bread. It is also ideal for improving the taste of wheat bread.

Rye flour – gray grains
This rye has gray-blue grains. It is a classic rye, but it was multiplied from a single plant that was accidentally mixed with an old wheat during a seed delivery and that stood out for its very long ear (more than 20 cm). This rye also has a delicate taste and is very suitable for making mixed breads (wheat and rye).

It is a winter einkorn; it is sown in October and harvested at the end of July, beginning of August. It is the most primitive variety and, like primitive wheat, it has 14 chromosomes and is diploid. We have multiplied and adapted Einkorn starting from 10g of seeds. It can be made into bread and pasta. Einkorn is a variety that requires a lot of attention during the baking process.

Einkorn has been cultivated without genetic change for 6000 to 8000 years. The yield is low and the grains have to be decorticated, which makes the product more expensive and labour intensive. Einkorn has a higher content of minerals, fats and carotenoids, which explains the yellow colour of the flour. The enzymatic activity is also higher than soft wheat, which accelerates fermentation. A very high-quality flour.

Wild emmer is also a winter cereal like einkorn, but it has never been cultivated. Wild emmer appeared about 17,000 years ago, it has 28 chromosomes and is tetraploid. This is the only flour we offer made from wild wheat.

Cultivated emmer originated from wild emmer, which in turn gave durum wheat, Rauweizen and Khorasan wheat.

Its components are similar to those of einkorn, with an intensely yellow flour and a very unique taste. It is suitable for making bread, but it is more difficult to work with than einkorn and, as it is the ancestor of durum wheat, it is naturally used for making pasta. In our experience, it promotes digestion.

It is our highest quality flour.

Sagnitzer flour
This 1930 wheat variety is the only one collected in Luxembourg and kept at the Leibniz Institute of Plant Genetics and Research on Cultivated Plants.

It is a very hardy soft wheat. It comes from Lithuania and was introduced to us, probably to survive the harsh winters of the time. We use it to bake our Sagnitzer wholemeal bread. It’s a very tasty wheat bread that’s well worth tasting.