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Vancouver, V5M 3M5
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117 of 169 products
117 of 169 products
When baking with dark rye, the dough will be more absorbent, which would require more water to bake. Rye flour is the key ingredient of rye and sourdough bread, and has a different taste and texture compared to wheat flour. Rye flour is slightly sour in comparison.
48104555577521
Flour with strong, elastic gluten, ideal for dough that requires a long fermentation. Elastic gluten and soft starch help doughs to get a great hydration. Light, with a perfect rising, satisfy the best maestri pizzaioli's needs. Ideal for long fermentation and neapolitan classic pizza
47939118039217
Spelt Flour is 100% stone ground from a delicious, easily digestible grain that is a primitive relative of modern day wheat. This whole grain flour can be used in most recipes calling for wheat flour, and is a good source of fiber.
48049259544753
Organic Spelt Flour is 100% stone ground from a delicious, easily digestible grain that is a primitive relative of modern day wheat. This organic whole grain flour can be used in most recipes calling for wheat flour, and is a good source of fiber.
48049259675825
BAGATELLE®, T55 flour, is mostly suitable for the realization of recipes for cookery and pastry. Cookery: Pancakes, crumb coating, sauces and soufflés. Choux pastry : Choux, Eclairs, cheese puffs, Paris-Brest, St-Honoré cake. Crumbly dough (mainly for pies): Shortcrust pastry dough, shortbread dough, sugar dough. Biscuits: Christmas cookies. Dough made with flour and an emulsion of sugar and eggs: cakes, génoise, madeleines, French pound cake.
48052001865905
Kings Suji (Semolina) is Sooji from Malaysia and comes in a tin pack of 454g. It is coarse semolina.
Best used for Sugee (Suji) Cake.
48082924568753
For airy and fragrant crusts. For all types of pizza (classic, al taglio, alla pala, contemporary …) and focaccia. Ideal for both pre-ferments and direct doughs.
47861651144881
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