Wholemeal flour – Automne rouge barbu

Description

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.

Wholemeal flour – Automne rouge barbu

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.