This authentic Imported French Bread Flour is imminently suited for crackling crusty baguettes, boules and batards. It also works well in your breadmaker.

• Baguette with a rustic flavour
• Great taste of rye sourdough
• A cream-coloured and fairly open crumb
• A yellow, crunchy, and lightly flour-dusted crust

The 65% ash content makes this bread a creamier crumb colour than Imported French Flour T55. 
Protein around 10.7% – 11%

The Deactivated and Dehydrated Rye Sourdough in flour gives a very nutty flavour.

Origin: France
Ingredients: Wheat flour: inactive rye sourdough* ; wheat gluten ; malted wheat flour* ; inactived yeast* ; flour treatment agent E300 ; *only if necessary. Enzymes – (α-amylase- Xylanase -Cellulase)