On this page you can find an overview of the different flours we sell in our shop. We have high quality and protein rich bread flours starting from 2,00€ / kg. The T65 French flour carries the French “Label Rouge” quality mark that is CRC®️ certified. Part of the flour is organic and locally grown, with 95% coming from inland grains.

– Strong protein rich American flour (14-15% protein, T55, also good for pizza baking)
– French flour (11% protein, T65, Label Rouge)
– Stone-ground wholemeal (T100, Commandeursmolen)
– Durum semolina (protein > 12%)
– Zeeuws bloem
– Rice flour
– Buckwheat flour

Organic flour
– Local wholemeal (T150, molen De Zandhaas)
– Rye, wholemeal (organic, Commandeursmolen)
– Local wheat flour (protein 12-13%, molen De Zandhaas)

Organic flour from ancient or heritage grains (locally cultivated and stone milled)
– Emmer (T150, molen De Zandhaas)
– Einkorn (T150, molen De Zandhaas)
– Spelt (T150, molen De Zandhaas)

    Technical information

    Strong American bread flour (T55)

    • Alveograaf W (ICC 121): 375 – 475 10-4J
    • Alveograaf P/L (ICC 121): 0,9 – 1,7 mm/mm

    T65 French

    Alveograaf W (ICC 121): 180 – 280 10-4J
    Alveograaf P/L (ICC 121): 0,6 – 1,4 mm/mm

    Type 2:
    W ˃ 152
    P/L = average 1.19

    The index of W.

    Up to W170 (weak):
    Biscuits, waffles, and tender baked sweets. Béchamel and thickened sauces.

    From W180 to W260 (average):
    French bread, bread rolls, pizza, pasta.

    From W280 to W350 (strong):
    Classic bread, pizza, pasta, baba, brioche.

    Above W350 (very strong):
    Made with selected types of wheat, that are used to reinforce weaker flours. Ideal for highly enriched doughs subjected to long leavening, often referred to as “Manitoba”.

    P/L  values.

    The balance between extensibility and resistance can be expressed with the P/L ratio, the optimal being between 0.5 – 0.6. A P/L ratio higher than 0.7 characterises flour that is resistant, while values lower than 0.4 are weak and extensible. Soft wheat flour is naturally more extensible while hard wheat flours are naturally more tenacious, this is especially true with durum.