For organic breads that are good for nature, and good for us
Because consumption patterns are changing, consumers are looking for reinsurance criteria and want to consume more responsibly, organic production has been growing significantly for years.
Organic becomes a real asset and is clearly found on bakery shelves.
- Crushed cereals on stone wheels
Organic wheat flour : Stone-ground flour T80 and T150
- Crushed cereals on cylinder
Organic wheat flour : T65 - T110
Organic rye flour : T130 -T170
Organic spelt flour : T110
Organic small spelt flour : T85