Minoterie Planchot
Hall: Shk Saeed Hall 2
Stand: S2-C15
- | Grains / Cereals / Flours
- | Wheat
Millers for five generations, Minoterie Planchot proudly carries on a family tradition handed down from father to son since 1912.
Our flours exclusively French, are the result of close collaboration with partners who select only the highest quality grains.
Combining tradition and innovation, we develop unique recipes to meet the demands of the most discerning craftsmen.
Address
Minoterie Planchot ZA du CharfaitFrance
Contact Exhibitor
Products
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Flour made from wheat flour,rye flour and dehydrated rye sourdough.Rustic product withgolden-brown crust.Slightly acid sourdough flavour.Source of fibres.Source of proteins. -
Multigrain baguette:• Mix of wheat, rye, rice,buckwheat and einkorn flours,with oat, wheat, rye, barleyand durum wheat semolina.• Brown linseeds, sunflower seeds,sesame seeds and millet seeds. -
Flour Signature made from wheat, corngerm flour and roasted maltedbarley for good taste quality.Very high hydration,good dough tolerance and alveolated crumb. -
Mix of wheat flour, cornflour (16%),sunflower seeds and spices.Tasty and slightly brioche bread.Supple and very smooth,intensely-yellow crumb.Light and soft crust. -
Used pure or mixedwith wheat flour:to make "campagne"bread, rye bread orpumpernickel bread;or gingerbreads,T85, T130 or T170 available in our range -
Wheat flour for Frenchtraditional breads in compliancewith the decree of the 13th ofSeptember 1993 N°93-1074.Long fermentation foran optimal product. -
Dark toasted malted barley flour,concentrate of rye sourdough,sesame seeds, crushed soyseeds, sunflower seeds, brown -
Flour with high percentage of proteins suitable for the preparation of recipes rich in butter, eggs and sugar. -
Flour T55 and T65 perfect for white bread and soft bread. Excellent tolerance of the dough suitable for any mechanical and automatised processes.