Description
Foricher Seigle CRC T170 French Rye Flour is made from certified rye.
Foricher T130 rye flour is made from grinding rye grains from CRC crops. It is a flour that contains a significant portion of rye bran, which gives it a darker color and a more pronounced flavor than traditional wheat flour. This flour is used to make rye breads or pies with a dark, dense crumb and a rustic, slightly tangy, and sometimes slightly sweet flavor due to the natural characteristics of rye. The bread can be light to dark brown in color, depending on the percentage of rye flour used. It often has a thick, crispy crust. Breads made with rye flour are known for their superior nutritional properties.
Rye is a rustic cereal sought after for making rye bread because of its dietary value. Rye bread is a typical rustic bread with a dark, dense crumb, very good conservation, and rich in fiber.
Working with Moulins Foricher means offering our customers exceptional products with flawless consistency, rigorous controls, recognized European certifications, and complete traceability from field to bakery. These are all assets that contribute to a tasty, balanced, and responsible diet!
A regional, family-run miller, Moulins Foricher has been offering pure, superior baking-quality flours for over 20 years. The selected wheat comes 100% from French territory (Loiret and Yonne regions), as close as possible to their mills. These grains are chosen for their specific characteristics and properties, defined by the CRC® specifications. Independent and committed, Foricher produces flours of consistent quality and consistency.
Foricher's commitment: zero enzymes, zero additives, zero added ingredients.
Founder Yvon Foricher's motto: Quality, consistency, humility!
Yvon Foricher is a qualified miller, born into a 7-generation family tradition. He founded the company in 1997, initially as a trading company selling flour to artisan bakers. For this uncompromising miller, consistency and excellence are essential to protect this unique expertise and stand out in a rapidly changing market. Working closely with bakers, he has developed a relationship that goes far beyond business and plays a practical role, providing incentives and services and anticipating needs.