DURUM WHEAT SEMOLINA REMILLED
Obtained from high selected grains, capable of excellent extensibility, absorption and performance. Especially fine-grained and with a golden color, it is therefore indicated for the production of extruded pasta and usable in addition to all kinds of pizza doughs.
"OO" NAPOLETANA PIZZA FLOUR
Soft wheat flour type “00” with medium-high protein content, suitable for all direct and indirect doughs for Pizza Napoletana. This special flour, developed in collaboration with the pizzaioli master chefs of the Associazione Verace Pizza Napoleta..
"OO" CLASSICA PIZZA FLOUR
Low protein flour, easy to be used and suitable for all kinds of direct doughs with short rising time where a good elasticity is required.
Soft wheat flour obtained from themilling and sifting of national nongerminated soft wheat, from which extraneous subst..
A T170 rye flour
- Pure dark rye flour, for traditional baking methods
- For all rye uses: black bread, rye bread, farmhouse bread, etc
- Can be used on its own for making black bread or in conjunction with another bread flour
- Free from additives
Flour premium T55
A T55 wheat flour for making standard french bread
- Multi purposes premium flour, for making all kind of breads from the same flour
- Easy to use, in direct method or slow fermentation
- Do not need any improver
- Mix for making “béchamel” cold savoury cream
- Very quick method (5 min)
- Hygienic product
- Suitable for baking (ex : with puff pastry)
Campaillette Grand Siècle
Wheat flour for Traditional french bread
- For an exceptional “baguette de Tradition française” (Traditional French flour), with a very crunchy crust and a melt-in-the-mouth, cream-coloured crumb
- Our best seller in ..
A T45 wheat flour made with strong wheat, for making viennoiserie products using traditional methods
- A T45 wheat flour made from strong wheat, for making viennoiserie products using traditional methods
- Very strong flour. Particularly wellsuited for preparing recip..
Balanced mix for the making of speciality bread
- The rustic bread
- A dark bread with notes of rye sourdough and caramel. Its very open, brown crumb and its thick, slightly cracked and flourdusted crust make Campaillou THE rustic bread !
Campaillette Des Champs
T65 Wheat flour for the making of pain courant français (French bread)
- Baguette with a rustic flavour
- For a baguette with more flavour and colour, with roasted notes and the great taste of rye
- T65 wheat flour for making special type of tast..
Wholemeal bread (Pain Complet)
- A T150 wheat flour for making wholemeal bread that is a source of fibre
- Can be used on its own or in conjunction with another bread flour
- 12% fibre
Dark rye bread (Pain De Seigle Noir)
- A mild-tasting, light coloured bread
- The rye bread with the darkest crumb and the most acidic taste in the range
- 74.5% of rye flour in the mix
- It is appreciated by fans of bread with a marked taste of rye
Balanced mix for the making of cereals and seeds bread
- For a bread with a dark crumb, packed with seeds, and with acidic notes in the aftertaste. Its golden, crunchy crust is sprinkled with poppy seeds
- 4 types of cereals (wheat, ..
Flour tradition T65
- A T65 wheat flour for making “pain de Tradition française” (Traditional French bread)
- Free from additives, in accordance with the decree of 13 September 1993
- Very high hydratation (74%)
- For a very open texture of the crumb
- Easy to hand..
Balanced mix for the making of brownie
- Mix for making traditional, soft and very chocolaty brownies
- Suitable for use “with butter” (following the recommended recipe)
- Ideal for producing a multitude of brownie recipes (pecan nut..