T80 flour ideal for artisan bakeries
Minoterie Suire is breaking new ground with La Silex, a T80 flour designed to transform artisan bread-making. Made from T80 flour ground on natural flint millstones, it combines authenticity and baking performance. Designed by our research team, La Silex flour is perfect for artisan bakers. It makes a tasty, nutritious baguette.
A T80 flour designed for demanding bakers
La Silex T80 flour was designed for professionals. Easy to work with, it adapts perfectly to the production constraints of bakers. Its strengths:
- Good tolerance on the couche for baking throughout the day.
- Good hydration capacity for better performance.
- Perfectly suited to both sourdough and yeast breads for a variety of flavour profiles.
- A creamy, melt-in-the-mouth, honeycombed crumb that enhances the bread’s appearance and texture.
- 100% French wheat grown and carefully selected by our teams
T80 flour with a host of nutritional benefits
In addition to its technical qualities, La Silex T80 flour also has great nutritional qualities, a key consumer expectation:
- Source of fibre, vitamins and minerals for a more nutritious bread.
- A lasting feeling of satiety perfect for a balanced diet.
- A thin, crunchy crust combined with a melt-in-the-mouth crumb.
- Flour ground on flint millstones, respecting the product and preserving its natural qualities.
- Thanks to the hydration required during the bread-making, the bread keeps longer than a regular baguette.
This flour has everything it takes to meet the expectations of consumers looking for a healthy, balanced diet.
The benefits of stone-milled flour
Unlike crushing on cylinders, milling on natural millstones means the elements of the wheat grain can be extracted more gently. This process preserves more nutrients, particularly the fibre, vitamins and minerals naturally present in cereals.
With this slow, low-temperature milling, the flours also retain their aromas. This makes it possible to bake breads with richer flavours. This method is more respectful of the ingredients.
It preserves the wheat grain’s essential nutrients. Furthermore, it produces flours that are ideal for sourdough bread. An ideal method for products that are easier to digest and have a stronger flavour.
Why use La Silex, an exceptional T80 flour?
La Silex has everything it takes to win over both bakers and consumers:
👉 La Silex T80 flour ensures better hydration for melt-in-the-mouth crumb and a longer lasting bread.
👉 Higher hydration levels mean better dough and bread yields. The same weight of dough with La Silex produces more bread than with conventional flour, maximising profitability.
👉The aim of this T80 flour is to offer a nutritious and different alternative for baguette eaters.
A product to set yourself apart
La Silex, a T80 flour from Minoterie Suire, gives artisan bakers the key to setting themselves apart. With this flour they can reinvent their baguettes with more taste, more nutrition and an exceptional texture.
The T number or type of flour corresponds to the ash content, i.e. the quantity of mineral residue remaining after combustion. The lower the number (such as T45 flour, also known as white flour), the whiter the wheat flour. It contains less bran and minerals.
T80 flour is a bise flour, richer in nutritional elements, perfect for a more easily digestible and flavourful baguette.
T150 flour is known as wholemeal flour.
A strategic choice for bakers
Using La Silex flour means choosing a T80 flour designed to maximise bread quality. Grinding on a flint millstone retains the important nutrients. This gives the finished products a rich taste and unique texture. Suitable for both artisan baking methods and modern processes, it guarantees an excellent balance between practicality and tradition.
