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, commandeursmolen, 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, commandeursmolen
- Korenmolen de Zandhaas
