FRENCH RED FLOUR
Our red wheat varieties were all developed in France for the bread market. We are currently milling a variety called Zanzibar, a modern cultivar with medium protein levels and rich flavour. The high extraction stone-milled flour is supplied at a consistent 170micron fineness (very fine) and milled to demand. It is fresh, full of flavour and nutrition, and a true expression of a single variety and the land in which it was grown.