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French Flour from Foricher FAQ


What is the “T” system for French flour? The number following the T denotes the amount of ash (and so bran) left in the flour. T45 (pastry flour) is very white flour, T55 and T65 are the “standard” white bread flours (similar to Italian 00) and T80 is slightly darker. T110 is brown (some of the bran removed) and T150 is wholemeal.

What is “Biologique” flour? Biologique is simply French for “organic”.

What is “CRC” flour? CRC is a French certification label for flour concerning its provenance. To have CRC certification, the flour must be grown with crops treated with closely specified chemicals only as a last resort and minimal fertiliser, must be French in origin, grown at least 250m from pollution sources and have full traceability from farm to flour to baked goods.

What does "Pain de Tradition" mean? Pain de Tradition is a French legal restriction governing flour used in French bread called "French Traditional Bread". If any additives are used in the flour, they are strictly limited and must be of natural origin. These include gluten, malt, bean flour, soya flour and deactivated yeast. Note that Foricher uses NO additives in its Pain de Tradition.

What do "Red Label" and "Bagatelle" mean? "Red Label" or "Label Rouge" is a legal mark used in France since 2006 and is like the UK "Red Tractor" to denote the quality of provenance of the flour. To win the Red Label the producers must meet strict requirements throughout the supply chain from field to mill. "Bagatelle" is the name used by Foricher to indicate that the flour is Red Label.

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