Foricher Les Moulins Flour Range
Foricher Les Moulins artisan flour range—from T45 pastry flour to hearty T150 wholemeal. CRC and Label Rouge certified, and crafted in France for supreme flavour and consistency.
About Foricher Les Moulins
Foricher is a family-run French mill with seven generations of expertise. Their flours are crafted with care and respect for tradition, combining modern milling precision with heritage knowledge. Each flour is produced to deliver consistency, flavour and reliability for both artisan and home bakers.
CRC & Label Rouge Certification
Many Foricher flours are certified under the French CRC scheme and carry the prestigious Label Rouge mark. These certifications guarantee full traceability, sustainable farming practices and milling without additives or enzymes—giving bakers complete confidence in the quality of their flour.
Bagatelle Flour
Bagatelle is Foricher’s flagship Label Rouge bread flour, widely respected by artisan bakers across France and beyond. Carefully milled for consistency and flavour, Bagatelle produces bread with excellent volume, an open crumb and superb taste. It embodies Foricher’s commitment to both tradition and quality assurance.
Flour Types Available
Our Foricher range spans from finely milled T45 pâtisserie flour, ideal for delicate pastries, through to robust T65 and T80 flours perfect for authentic baguettes and rustic loaves, right up to hearty T150 wholemeal flour for flavourful, traditional breads.
Baking with Foricher Flour
Each flour is designed to perform consistently in artisan baking. T45 brings lightness to cakes and croissants, T65 supports the structure of crusty French bread, while T80 and T150 deliver depth and texture to sourdough and wholemeal bakes. Foricher’s Bagatelle flour remains the benchmark choice for traditional French breadmaking.
Learn More
Discover more about the values behind Foricher flour, Label Rouge and CRC certification in our blog article.
FAQs
What does CRC certification mean?
CRC stands for “Culture Raisonnée Contrôlée”, a French scheme guaranteeing traceability from field to mill. CRC flours are produced with sustainable farming practices and without additives or enzymes.
What is Label Rouge flour?
Label Rouge is a prestigious French quality mark awarded to products meeting strict standards for provenance, traceability and flavour. Foricher’s Bagatelle flour is a certified Label Rouge bread flour.
What is Bagatelle flour?
Bagatelle is Foricher’s flagship Label Rouge bread flour. Known for its consistency, flavour and baking performance, it produces bread with excellent volume, open crumb and superb taste.
What do the T numbers on French flour mean?
The T number refers to the ash content of the flour. Lower numbers like T45 are lighter and finer, perfect for pastries, while higher numbers like T150 are wholemeal with more flavour and texture. Read more in our blog guide to the French T system.
Which Foricher flour is best for baguettes?
T65 is the traditional choice for baguettes, balancing strength and flavour. Many artisan bakers also use T80 for a more rustic style with added character.