It’s a fact… French flour is recognized worldwide for its quality and reliability! By choosing French flour in the USA, you can take advantage of this worldwide reputation and benefit from the expertise that French millers have developed over centuries of baking tradition. But beyond their reputation, what are the 6 good reasons to choose French flours in the United States?
1/ Quality and tradition
The cereals produced in France are world-renowned for their high quality, thanks to a temperate climate, fertile soils and traditional farming techniques. To quality, we can add versatility, because French flours come in several types, each adapted to specific culinary applications. From all-purpose flours to special flours such as T45, T80 and T150, French flour offers great versatility for making bread, pastries and cakes. In the United States, the classification is a little different and the variety of flours a little less extensive.
2/ Traceability and trust
Flour traceability in France is ensured by a strict regulatory framework, detailed tracking practices for each batch of flour, and regular checks. These measures guarantee food safety, product quality and consumer confidence. Current certifications include: AOC, AOP, IGP, AB, Label Rouge, Agri-Ethique France. French flours imported by Bakery Distribution Warehouse are made exclusively from wheat grown in the French countryside. Foricher offers French wheat from the Loiret and Yonne regions, closer to its mills.
3/ Consistency
Thanks to the rigorous controls and certifications (French and European) in force, French flours are products of excellence, with flawless consistency. French millers are proud to produce flour with a consistent texture and superior taste, which is essential for authentic French bakery products. All of which contribute to a tasty, balanced and responsible diet!
4/ Healthy
French flours are guaranteed free of chemical treatments and additives. Unlike France, the USA offers bleached and/or enriched flours. This means that they have undergone chemical treatment with chlorine or bromine, and that they contain ingredients other than the cereal itself, such as niacin, iron, thiamine mononitrate, riboflavin or folic acid, except for certain organic or whole wheat flours. With French flours, no chemicals: health first!
5/ Easy to work with
French millers use a milling process that produces flours with a finer consistency than most American flours. Thanks to their fine texture, French flours have a better integration of ingredients (especially liquids), resulting in smoother doughs. French flours often contain more protein than typical American flours. This higher protein content contributes to better gluten development, which improves the structure and texture of breads and pastries. For all these reasons, French flours are also easier to work with.
6/ Perfect fit
Using French flours enables bakers to create truly authentic French recipes, ensuring that taste and texture remain faithful to traditional French baking methods. Whether for baguettes, croissants or pastries, French flour can improve the authenticity of the final product.
French flour is recognized worldwide for its quality and reliability. By choosing French flour in the United States, bakers can take advantage of this worldwide reputation and benefit from the expertise that French millers have developed over centuries of baking tradition…
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