Tipuri de faina

8/12/2019 Tipuri de faina

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Flour List


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Cheese Cellar have been selling our for over 20 years, importing French our from Viron and also working withShipton Mill in the UK. Both Millers are internationally recognised as being supreme producers of quality our.Ultimately with our being the key ingredient in baking its quality has a major inuence on the eminence of yourbread, roll, croissant, brioche etc.

Its not just the quality of the cereal that matters its also how the Miller works with it that determines the quality of the our.There is more to it than simply crushing the grains into a powder, it is about separating the parts of the berry of grain into itsconstituent parts.

Here is a little more information about Viron and Shipton Mill explaining what contributes to the excellence of their our.

Cheese Cellar Flour Selection

Minoteries VironIn the heart of Beauce, an agricultural region tothe South West of Paris, Minoteries Viron has beensupplying high grade our to artisan bread makersfor six generations.

In order to guarantee exceptional our Viron work inpartnership with local cereal farmers and agriculturalco-operatives. With their knowledge and extensive

experience of wheat, our and bread and the deepest regardfor tradition, Minoteries Viron has the means to provide youwith the highest quality our and many original products,blending cereals to suit bakers and pastry chefs needs.

Many prize winning breads have been made using Vironproducts and Viron themselves sponsor the Retrodor -La Baguette, an annual bakery competition for the nestbakers in France.

Viron also employ the latest technologies to ensure the ourthey produce maintains a consistently high quality. In 2005,

Viron our Mill was the rst mill to be ISO CERTIFIED 22000.

Shipton Mill A Mill With HistoryWhen the Mill at Long Newnton was discovered by the currentowners in 1981. The Mill was a derelict, though impressive,Cotswold stone building at the end of a rutted track.

A tributary of the River Avon wound round the site but the millrace was choked and the mill wheel was all but rusted away.

The machinery used to clean the corn and drive the traditionalFrench Burr Stone Millwheels has been lovingly restoredand where necessary modern equipment has been blendedin. Stoneground our of the highest quality is once againbeing milled by dedicated and highly skilled Shipton Millersas it was in Medieval times. There has been a mill at LongNewnton for over 900 years. Its presence was recorded inthe Domesday book and even then much of the grain milled,would have come from the surrounding elds as it doestoday.

Nowadays the mill and its associated waterways are hometo a thriving and diverse ecosystem; from the bats in themill eaves to the trout and craysh in the crystal pure streamwater fed by springs.

The grain ground at Shipton Mill provides organic andwholemeal ours that are unsurpassed in texture and avourand have built a well-earned reputation amongst quality

Artisan Bakers, Top Chefs and Restaurateurs.


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Le Campagne

La Classique

Rtrodor

White Bread Flour No3

White Flour Organic No4

Dark Rye Organic

Flour Suitable for Bread Makingproduct code product description

White Flour All our is sold in 25kg bags unless otherwise stipulatedFL051 La Campagne SVP

A great our for making those rustique, country style French loaves , rolls and baguettes

FL053 La Classique T55 A bivalent and well balanced our. Works well in normal application, but can also be used when retardingthe proving process. This produces a traditional French farmhouse style of bread and good baguettes and rolls . A very versatile our.

FL055 La Complete SVPFlour made from the entire wheat seed. It is very rich with vitamins and bre. Makes great bread foreating with Charcuterie, poultry or even breakfast!

FL005 La Farine de Meule T110 A true French, stoneground, sourdough our with a high grain content which gives a slightly acidicnish to the bread .

FL006 La Fermentain A strong our, very individual, ideal forSourdough breads , La Fermentain gives a dark crumb.

FL077 La Tradition Francaise T55/ La Retrodor T55Two ours specially developed for making traditional baguettes and pain de campagne .The dough does require a longer fermentation period of 3 hours.

FL079 La Turbo T55 A strong our which gives good density to your bread and pizza base . Ideal for use in baking in rotaryovens.

FL027 La T65 A white our with a small amount of rye our added, allowing you to create a slightly darker baguette/ loaf with a longer shelf life.

FL089 White Flour, untreated Organic No4 16kgShipton Mill Organic White Flour No4 is produced from a blend of hard overseas and English organicwheats. Shipton Mill carefully select the best overseas organic wheats and ship it to the Mill in England.

A combination of the natural fertility of the source farms soil and climate enables them to grow organiccrops which are rich in protein. The high protein content gives the our excellent baking qualities andprovides a level of consistency which Master Bakers prize. This our is an excellent base for mixing with

wholemeal ours, or using with seeds, olives, herbs, Parmesan, sundried tomatoes, etc. Brilliant for all savoury and enriched breads .

FL090 White Bread Flour No3 16kgThis is a premium bakers white bread our, sympathetically milled from all English wheat. This our isgood for a wide range of breads and delivers consistent results time and again. Produces great tinand sandwich loaves in addition to soft rolls and puff pastries .

Wholemeal FlourFL063 Organic 100% Wholemeal Flour

Organic 100% Wholemeal is a blend of hard overseas and English organic wheats. Because of thediversity of the English countryside each delivery of English organic wheat varies from the last. The millerscarefully choose the blend of wheats to make this our a good all-purpose organic bakers bread our.

FL071 Stoneground 100% Wholemeal Flour

Stoneground Wholemeal Flour is a conventional bakers wholemeal our made from strong non-organic English wheat. This our is prized by the Master Baker for its resilience and consistency, andis widely used by Artisan bakers and chefs throughout the United Kingdom.

Rye FlourFL045 Extra Light Rye (Extra Blanche) T70

An extra light rye suitable for all forms of bread making .

FL043 Le Seigle de Tsar (Blanche) T85 A light rye suitable for all forms of bread making .

FL073 Medium Rye (Bise) Le Seigle de Tsar T130 A medium rye our suitable for more robust breads , yet still versatile for general baking needs.

FL061 Dark Rye (Noire) Le Seigle de Tsar T170 A dark rye our, suitable for speciality doughs such as pain aux raisin or sourdoughs .It has a characteristically stronger avour with a malty after taste.

FL087 Dark Rye Organic T1350 - Shipton MillOrganic Dark Rye Type 1350 is a wholemeal rye flour used to make dark rye breads . Some MasterBakers use dark rye flour for making the starter or mother used in traditional rye doughs. Taking therye flour they leave it to soak and ferment and. By carefully controlling this process, bakers developto precise levels the amount of acetic acid and lactic acid which gives flavour and keeping qualitiesto the finished bread. Can be used for pumperknickle bread too.


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product code product description

Viron Speciality Floura blend of mixed cerealsFL001 6 Cereal, 4 Grain

Ideal for shaped bread and breakfast rolls . Goes very well with game dishes, salads and cheese.Contains wheat, rye, oat, barley, rice, maize, sunower seeds, soya, millet and linseed. This ouroffers you everything you would want from a cereal/grain mix our.

FL003 Le Beauceron (from Beauce) A subtle blend of wheat and rye enriched with deactivated sourdough. Create a bread that is theperfect accompaniment to crudities, pasta and stews and casseroles.

FL013 Le Chanteau Grains A blend of wheat, buckwheat and rye ours with added crushed wheat, rye and four other grains(soya, linseed, millet and sunower). Produces very rustic bread and rolls .

FL025 La Kadusson SVP A blend of two thirds wheat, and one third rye, ideal for rustic and artisan bread and rolls .

FL021 Le Lingot eur des KorriganGolden and irresistible, the Ingot Fleur des Korrigans is a delicious blend of buckwheat and wheatours. The original manufacture of this our is steeped in the traditional know-how of the Bretonpeople from where its name is derived. If you are looking for golden crusted traditional bread and

rolls this is the our to use.

FL029 La Mannedor A blended our, made up of a Type 55 wheat our and a rye our. Creates a soft,cream-coloured, honeycombed loaf with a real crust and low acidity.

FL057 Le PaveThis colossus of French our is made of wheat, rye, and levain. The levain, wild yeast, is added toensure the bread rises to a consistent height and also to add a different, more earthy avour anda slightly acid taste to the nished bread . Ideal with parma ham, rillettes, stews and washed rindcheeses.

FL059 Le Raboliot 15kgFor indulgent and bountiful loaves . Produced from of a blend of wheat and rye ours, enrichedwith walnuts, hazelnuts and raisins. Raboliot is one of the best mixes around saving you time fromblending whilst producing fantastic results. Just a bread to enjoy.

FL091 La Siegle SVP (Rye) A mix with rye and wheat so you dont have to mix yourself. This produces a really good bread .

Shipton Mill Speciality FloursFL002 Buck Wheat 1kg

Buck Wheat is ideal for pancakes, crepes and blinis.

FL004 Organic Italian Ciabatta FlourItalian Ciabatta Flour was rst produced in Northern Italy as a rough our suitable for Ciabatta

bread . Ciabatta means slipper, and the bread acquires its name from the characteristic shape ofthe loaf. To make good Ciabatta you need this lively our which will help to assist in the creation ofthe large air bubbles that develop during the fermentation. The our also has a coarser texture thanthe usual white bread ours.

FL035 Light Malthouse Organic Light Malthouse Flour is a delicious blend of three malts and wheat our.The three malts have been carefully chosen to give texture, avour and colour to the bread .Whole crisp golden malted wheat akes provide a delicious texture; a malted barley givesa soft rich malty avour; and the dark malted rye gives a nutty avour and dark colour.Follow a wholemeal bread recipe.

FL083 Semolina Organic 16kgFamed in Italy for its use in the production of pasta, Semolina is a ne grit which can be added to adough to create texture and a great crust for dusting. Add at the rate of 15% to any dough used in theproduction of Mediterranean breads and you will enjoy the crunchy texture this product produces.

FL069 Spelt Wholemeal Organic FlourShipton Mills Organic Spelt Flour is produced from specially sourced spelt grain - a cereal thathas been found by archaeologists in many prehistoric sites and later became popular in Romantimes. Spelt has been attributed with many dietary benets and may be of interest to some people

who have wheat allergies. It is long believed that spelt has health-giving properties. Like wheat,spelt contains gluten and so produces good bread which people prize for its avour and its naturalrichness of minerals.

Supplementary ProductFL031 Melange Grain

A mixture of grains for coating breads and rolls.

Le 6 Crales, 4 Graines

Le Beauceron

Le Chanteau-Grains

Le Mannedor

Le Pav

Le Raboliot


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Shipton Mill

Both Viron and Shipton Mill wish to keep all their end user customers happy andto this end, their in-house baker / laboratory is ready to help you with any queries.Training, research, development and technical assistance are just some of thethings we can offer by working together with both companies.

Know-how and recognised experience

Well-established brands

Technical assistance, advice and training

Please call our ofce or your account manager if you wish to know more.

Assistance on hand

Soda Organic Coarse Ground

La Grau St Germain

Self Raising White Organic

Italian Pasta Flour

Viron Flour

product code product description

Patisserie FlourFL047 La Corde Americaine Type 55

A our specically blended from hard and soft wheat to be particularly suited for sweet , short and savoury production . Ideal for all Danish products , brioche and sliced sandwich bread .

FL039 La Gruau Type 45 St GermainThis strong our produces fantastic scones and brioche and is ideal for most pastry work.

FL015 Le Gruau Type 55 de Beauce

A strong wheat and medium wheat blended our for various pastry work, depending on the recipe.FL094 Soft Pastry and Cake Flour Plain 1kg

Made from English wheat. Because of the cool maritime climate and lower natural soil fertility Englishwheat is seldom rich in protein (8.5%) making it suited for both pastries and cakes .

FL096 Self Raising White Organic 1kgBlended with a specially selected slow acting raising agent, this our delivers best results whenbaking crumpets or sponges . The raising agent begins to work as soon as water is added so donot leave too long before baking.

Italian Pasta FlourFL037 Pasta Wheat 00 Farina Gran Mugnalo

The historic Coccolia Mil has been producing our since 1445. In 1932 the mill became propertyof the Spadoni family which is today running the mill. Farina Gran Mugnaio type 00 Antigrumi (no

lumps) is a universal our made from 100% Italian soft wheat. The constant calibration to whicheach grain undergoes means the our does not require the our to be sieved before use. It is idealfor all type of preparation of salted and sweet recipes and it is highly recommended for reinforcedhome made Gnocchi (potato dumplings), cremes and bechamel sauces and for home made pasta.

FL067 Eurostar 00 Rinforzato Farina A premium, specialist, Italian our - primarily used by professional chefs for producing high-quality Italianpasta and breads. This our is very white (00 our meaning an ash content of 0.55 max) and uffy, highin protein (13.5%MIN) and has a high W value - making it the perfect our for use in dried or fresh pasta,or even noodles. It also has a fantastic 60-80% max water absorption rate meaning 10kg of our cantake up to 8L of water to produce a fantastic dough providing high yields and better returns.


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South East (Head Ofce) 0207 819 6001 Central 01905 829 830North East 01347 822 977 North West 0161 279 8020 South West 01392 908 108

www.cheesecellar.co.uk [email protected]

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