Classique + flour

CLASSIQUE + FLOUR

High in protein and with impressive absorption capacities, Classique + flour has a high tolerance to intensive kneading. Ideal for brioches and pan breads.

Whether your process is industrial or artisanal, its versatility will offer you a panoply of possibilities. Classic + flour, a predilection ingredient for delicious breadmaking.

INGREDIENTS

Unbleached flour made of hard red spring wheat from Quebec, GMO free, with extra malt and vitamins (Niacin, reduced Iron, Thiamin, Riboflavin, Folate), preservatives free. This product meets the requirements of the Acts and Regulations Food and Drugs (Canada).

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Specifications

Physical caracteristics

Maximum humidity 14,5%
Maximum protein 12,5%
Ashes approx. 0,58%
Absorption on farinograph approx 60%

* The protein levels may be subject to an annual fluctuation due to the climatic conditions of the crop year

Baking quality

*Référence : Chopin + test results, the equivalent of farinograph.

Shelf life and storage conditions

Classique + flour is a stable product. Stored preferably in a cool place, with a temperature between 16-20°C and 60% humidity rate. In these condtions, the shelf life is 12 months

Lot number

Every flour bag bears a lot number which allows to trace the origin of the grain and the mill date. The first six (6) digits indicate the calendar date (year, month, date).

Packaging

20 kg bags: multi-wall paper bag, 5 bags per layer and 50 bags per palette.

Allergen risk

NB : Wheat grain used for this product may have naturally been in contact with soybeans during the harvest