Moul-Bie Rye Pain Bread Flour T170, France - 25KG

Product Description

Moul-Bie Rye Pain Bread Flour T170 is a 25KG foodservice sack of French traditional rye bread flour from Moul-Bie — a French artisan flour miller. T170 is the French flour classification for whole-grain rye flour — darker, more flavorful, and higher in fibre than standard wheat flour, essential for traditional rye breads, sourdough, and multigrain artisan loaves. The 25KG sack is the foodservice and high-volume bakery working size.

Key Features

• French traditional whole-rye bread flour — T170 classification
• Darker, more flavorful, higher fibre than wheat
• 25KG foodservice sack — high-volume bakery size
• From Moul-Bie — French artisan flour miller
• Imported from France

Applications

• Traditional rye bread — the iconic application
• Sourdough and natural fermentation breads
• Multigrain and artisan bread programs
• Bakery and pastry kitchen rye applications
• Pumpernickel and German-style breads

Product Specifications

• Brand: Moul-Bie
• Origin: France
• Net Weight: 25KG sack
• Format: Whole rye bread flour — T170 classification
• Allergens: Cereals containing gluten
• Storage: Cool, dry place; reseal tightly after opening to prevent moisture and pests