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This high-quality organic flour is made from 7 varieties of wheat selected for their complementarities, as well as for their nutritional and taste qualities.

T65 wheat flour is rich in fiber, vitamins E and B, but also minerals such as phosphorus, zinc, magnesium, manganese, iron, potassium and copper.

The wheat from which this flour was made comes from organic crops in southwestern France.

The flour was obtained by the traditional ancestral process of the stone mill, by which the wheat seeds are lightly crushed, at low pressure, thus respecting the nutritional properties contained in the 7 distinct varieties of wheat.

The millstones that contributed to this quality flour are made of granite taken from the Massif du Sidobre mountain in the French region of Tarn.

This artisanal process offers a grinding with a unique texture. The whole seeds with all the elements contained, the core, the bran and the germ are lightly crushed and are not subjected to heating or oxidation during this process.

All the components of the wheat are mixed during the rotation of the mill, resulting in a homogeneous, healthy and easily digestible flour, without additives or adjuvants.

T65 wheat flour is ideal for making pastries and bakery products.

The letter "T" on the flour packaging, followed by a number between 45 and 150, corresponds to the ash content. More precisely, it is the quantity of mineral residues still present in the flour after sifting. After grinding the wheat grains, an essential step is to pass the flour through sieves that separate the coarser particles from the starch, which has a very fine texture.

By sifting more or less finely, flour with the desired ash content is obtained. This process makes it possible to obtain a flour more or less rich in minerals, which will rise more or less during cooking.

To measure the type of flour, 100 grams of flour is taken and burned at 900 degrees for 2 hours. The remaining ash comes mainly from the husk of the grains, from the bran.

The higher the number of the flour type, the richer the flour is in minerals and trace elements, because it contains more bran, and the flour is darker in color.

The lower the ash content, the richer the flour is in egg white and therefore in gluten and the whiter it is.

The refining of flours is generally structured into 6 "Types" of flours.

T45 flour is very refined and therefore very light and very white. It is suitable for fine pastries. Its glycemic index is high.

T55 flour is called "white flour". It contains very few minerals and is mainly used in light pastries, white bread and pizza dough.

T65 wheat flour is also called "traditional flour". It is fluid and is used in classic, homemade baked goods such as muffins, pie crusts, cakes and can be used alone or mixed with other flours. It is ideal for traditional bread and pizza dough.

T80 wheat flour is also called "farm flour", or "semi-wholemeal" flour. It has retained some of the outer shells of the wheat grain. It is the right compromise for making all kinds of recipes: homemade bread or homemade cakes.

T110 wheat flour is also called "wholemeal flour". It is denser than a "semi-wholemeal" flour, because it has retained a good part of the bran and offers a rustic taste and appearance to the recipes.

It is perfect for wholemeal bread and special recipes.

T150 wheat flour is also called "wholemeal flour". It is denser than a "semi-wholemeal" flour, because it has retained a good part of the bran. It offers a rustic taste and appearance to the recipes.

It is perfect for wholemeal bread and special recipes.

Store in a cool, dry place, away from heat, moisture or light.