/Flour

Flour

High quality and protein rich bread flours starting from 1,5 € / 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 (protein 14-15%, T55)
  • French flour (Label Rouge, T65, 11% protein)
  • Strong stone ground wholemeal (commandeur molen, T100)
  • Durum semolina (protein > 12%)
  • Zeeuws bloem
  • Rice flour
  • Buckwheat flour

Organic flour

  • Local wholemeal (organic, T150)
  • Rye, wholemeal (organic)
  • Local wheat flour (organic, protein 12%)

Flour from ancient or heritage grains (locally cultivated and stone milled)

  • Emmer (organic, T150)
  • Einkorn (organic, T150)
  • Spelt (organic, T150)

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

Flour from Dutch Stone Mills

  • Commandeur molen
  • Korenmolen de Zandhaas