Authentic French Flour

A flour deliberately sourced from a family miller in France. This flour is essentially like the French artisan baker would use. Processing aids include farine de feves, unique to France.

Recipe: French Sticks

INGREDIENTS

	kg grm % Flour 16 000 100 Yeast 0 480 3.0 Salt 0 340 2.1 Improver* 0 320 2.0 Water 10 400 65.0

* Compound improver designed for no time doughs and which contains special emulsifiers to aid dough stability and bread volume, together with special sugars, fat, malt flour etc.

Dough Temp 27°C

PROCESSING

scale as required and give first mould bulk for 30 minutes. Final moulding can be by hand or french stick moulder final length should be around 28”. Prove on special french stick trays, an extended proof of 80 – 100 minutes at ambient temperature of 20 – 24°C or normal provers can be used with a final proof time of 40-50 minutes.

Recipe: Crusty rolls

INGREDIENTS

	kg grm % Flour 16 .000 100.0 Yeast 0 .640 4.0 Salt 0 .290 1.8 Improver 0 .320 2.0 Water 9 .600 60.0

Dough Temp 30°C

Leave in bulk for 15 minutes before scaling, unless the method of production means that scaling takes more than 15 minutes i.e. by hand. Give a 15 minute bulk before final moulding.

Recipe: Croissant

INGREDIENTS

	kg grm % Flour 10 .000 100 Improver 0 .200 2 Margarine 0 .800 8 Sugar 0 .400 4 Milk Powder 0 .600 6 Salt 0 .200 2 Yeast 0 .600 6 Water 5 .400 54 Pastry Margarine 3 .600 36 21 .800

Dough Temp - (27-28°C)

Mixing Time Spiral - 2 minutes slow, 3 minutes fast.

Slow Mixer - 10 to 15 minutes.

Baking Temperature – 380-400°F (192-204°C).

Mix together dry ingredients. Disperse yeast in water, add to dry ingredients. Mix to dough. DO NOT OVERMIX.

Add pastry margarine as for puff pastry and give 2 book turns and work off immediately.

Butter can replace the pastry margarine to give an upmarket flavoursome product.