A quality flour that lets you bake like a great chef

Label Rouge Wheat Oatmeal Flour comes from wheat varieties recommended by the miller and GMO-free. It is a type 45 flour only, with a high protein content (12.5% minimum) and contains a minimum of 60% hard wheat, making it excellent for the preparation of yeast dough and puff pastry. No additives are allowed.
Baking strength is the ability of a dough to deform. The stronger the flour, the greater the dough's ability to rise. Strong flours are high in protein and low in starch, which allows the product to develop strongly during baking. Label Rouge wheat groat flour falls into this category, with a minimum baking strength of 250.
Label Rouge wheat groat flour is also characterized by a minimum swelling index of 20. This criterion measures the flour's extensibility (ability to expand without tearing).

With these characteristics, Label Rouge wheat groat flour is highly appreciated by artisan bakers for the preparation of tasty viennoiseries

Production committed to an environmentally-friendly approach

The specifications include agro-ecological provisions for wheat production with:

• Integration of the provisions of the level 2 Environmental Certification referential;
• A commitment by the entire sector to a virtuous approach to reducing inputs, with, among other things, strictly supervised nitrogen fertilization and capped doses applied;
• The obligation for producers to justify any treatment (phytosanitary of wheat or soil fertilization) using Decision Support Tools (DST);
• The absence of insecticide storage treatments since harvest.