Today, food quality and origin play an increasingly important role in our diet, and organic flour is the focus of particular attention. But not all organic flours are created equal, especially when comparing French organic flours with their American counterparts. These differences can be explained by distinct organic standards, varied agricultural traditions and divergent approaches to product processing.

Organic standards: France vs. United States

In France: exemplary rigor

Organic flour production in France is strictly governed by the “Agriculture Biologique” (AB) label and European regulations on organic farming. These standards impose demanding agricultural practices that respect the environment:

  • Total ban on synthetic pesticides and fertilizers.
  • Mandatory crop rotation to protect soil fertility.
  • Strict exclusion of GMOs at all stages of the production chain. – Rigorous controls by independent certification bodies.

These rules guarantee not only traceability and superior product quality, but also minimal impact on ecosystems.

In the USA: more flexible standards

U.S. organic flours must meet the criteria of the National Organic Program (NOP), overseen by the U.S. Department of Agriculture (USDA). Although some of the requirements are similar, there are significant differences that weaken the overall quality of the products:

  • Although GMOs and synthetic pesticides are banned in organic products, the NOP allows certain chemical additives, such as bleaching agents and preservatives, in finished products.
  • Field controls, while required, are often less frequent and less stringent, leaving a wider margin of interpretation to producers.
  • While use of GMOs is forbidden in organic farming, rigorous monitoring at every stage of production seems less transparent than in Europe.
  • The flexibility of application rules can lead to less homogeneous and less environmentally-friendly practices.

While American organic standards respect basic criteria, they are far less demanding than those imposed in France and the European Union. This difference has a direct impact on the quality and sustainability of organic products available on both markets. Consumers looking for genuine organic quality will find French standards an unrivalled guarantee of seriousness and excellence, as well as greater respect for ecosystems. Major differences between French and American organic flours

Major differences between French and American organic flours

Soil quality and terroir
One of the main differences lies in the richness of the soil. French terroirs, particularly in Burgundy, Alsace and Occitania, benefit from ideal climatic and geological conditions for producing high-quality cereals. American agricultural soils, on the other hand, are often intensively farmed and can have lower fertility even in organic farming.

Wheat varieties used
In France, preserving old varieties of wheat, such as spelt wheat or “petit épeautre”, is a priority. These cereals, less productive but richer in nutrients, are often preferred for organic flour production. In the USA, the emphasis is on modern, hybrid varieties, optimized for high yields, which can sometimes reduce their nutritional density.

Processing methods
In France, there are still many artisanal mills that prefer stone milling, which preserves the grain’s nutrients while providing an impeccable texture. In the United States, large-scale industrial facilities dominate the market, and the methods employed may include heat or chemical treatment to extend shelf life, sometimes to the detriment of organoleptic qualities.

Why use French organic flours?

Superior nutritional quality
Organic French flours are often richer in nutrients, thanks to the use of ancient varieties and gentle processing methods. Their mineral, fiber and vitamin content make them an ideal choice for a balanced diet.

Better traceability
The European organic certification system, including the AB logo and the Bio Europe label, guarantees strict traceability, from seed to plate. Consumers can be confident in the origin and quality of the products they buy.

Unrivalled taste
France’s terroir gives our flours a unique flavor. Their finesse and aromatic richness make all the difference in recipes such as artisan breads, pastries and crêpes.

Reduced environmental impact
French organic farming practices, with particular attention paid to biodiversity and soil management, result in a lower carbon footprint than some intensive productions in the United States, even when organic.

5 tips for working with organic flour

1. Adapt recipes
The first step to success with organic flour is to be ready to adjust your proportions. For example:

  • Hydration: As mentioned above, organic flour can absorb more water. Add water gradually to achieve optimum consistency.
  • Resting time: Organic flours rich in fiber may require longer resting times to allow the dough to hydrate properly.

2. Mastering kneading
Kneading is a crucial stage in baking. With organic flour, kneading too vigorously can alter the structure of the gluten, especially with whole wheat flours. Work the dough gently to ensure good aeration.

3. Choosing the right type of flour
For rustic breads, choose whole wheat or semi-whole wheat flours. For light pastries such as cakes and viennoiseries, opt for more refined flours like T65.

4. Use natural sourdoughs
Organic flour goes perfectly with natural sourdoughs. They improve flavor and conservation of your breads, while respecting the “organic” spirit.

5. Store Flour Properly
Organic flour, being less processed, is more sensitive to insects and humidity. Store it in a cool, dry place, preferably in airtight containers.

> For more information on flour storage, our article: “What is the best way to store flour?

For Bakery Distribution Warehouse, quality starts at the mill…

Bakery Distribution Warehouse supports professionals and amateurs of traditional French bakery and patisserie in the United States, by offering them Foricher flours of the highest quality.

Working with Moulins Foricher means offering customers products of excellence, with flawless consistency, rigorous controls, renowned European certifications, and total traceability from field to bakery. These are just some of the advantages that contribute to a tasty, balanced and responsible diet!

With Foricher, it’s zero enzymes, zero additives, zero additions… and Bakery Distribution Warehouse shares these values…

By choosing French organic flours, bakers and consumers are not only making a healthy choice, but also supporting sustainable, environmentally-friendly agriculture for future generations…

And everyone can promote French-style baking expertise in the United States with the very best flours!

Learn more about Bakery Distribution Warehouse

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(Photo credit: Freepik, Moulins Foricher)