T80 stone milled flour
One of the foundations of our baking philosophy is the careful selection of flours that are nutrient-rich, minimally refined, and naturally flavourful.
This is why, in addition to traditional French flours, we often work with:
- T80 stone-milled flour
- leguminous flours (lentil, chickpea, pea)
- ancient or heritage grains (spelt, rye, einkorn, khorasan)
These choices are not trends — they are part of a nutritional and artisanal approach supported by research, including that of Christian Rémésy, who emphasizes the role of whole grains, fibres, and micronutrients in human health.
🌾 Why T80 Flour Matters
T80 flour is a French semi-wholemeal flour with an ash content around 0.80%, meaning it retains a significant part of the wheat’s outer layers (aleurone, bran particles) without being as dense as wholemeal.
⭐ Benefits of T80:
- Higher mineral content (iron, magnesium, zinc)
- More fibre, improving digestion
- Better vitamin retention (E, B-group)
- Stronger flavour, deeper aroma
- Lower glycaemic impact than white flour
- Ideal for long fermentation because of its richer enzymatic activity
- Superior nutritional profile without heaviness
Christian Rémésy has long promoted “pain bis” (semi-wholemeal bread) as the perfect compromise between nutrition and pleasure — and T80 is exactly that.
This flour makes bread more nourishing, more digestible, and more authentic.
🌱 Leguminous Flours: Protein, Fibres & Digestive Benefits
Legume flours such as chickpea, lentil, or pea are used in small proportions in artisan baking to enhance both nutrition and functionality.
⭐ Nutritional advantages:
- High in plant proteins
- Rich in soluble and insoluble fibres
- Low glycaemic index
- Naturally gluten-free, making gluten softer when blended
- Source of minerals and antioxidants
⭐ Functional benefits in dough:
- Improved moisture retention
- Enhanced crumb softness
- Greater satiety without heaviness
- Natural support for long fermentation
For customers, this means bread that feels lighter, smoother, more filling, and easier on digestion.
🌾 Ancient & Heritage Grains: Returning to Nature
We also enjoy working with grains such as:
- Spelt (Épeautre)
- Khorasan (Kamut)
- Rye
- Einkorn (Petit Épeautre)
These grains have remained closer to their natural origins and are often better tolerated.
⭐ Why they matter:
- Lower gluten strength → more digestible
- Rich in minerals and trace elements
- Distinct aromas and deep flavours
- Ideal for Respectus Panis® (slow fermentation and low-oxidation mixing)
Christian Rémésy has long advocated for reintroducing these grains into the modern diet because they provide higher nutritional density and greater diversity of fibres and micronutrients.
🌍 Better Grains, Better Bread, Better Health
By using T80 flour, leguminous flours, and heritage grains, we create bread that is:
- richer in natural nutrients
- easier to digest
- lower in glycaemic response
- higher in fibre and minerals
- naturally aromatic
- aligned with human physiology
This approach mirrors the Respectus Panis© principle of “respecting the grain”, as well as Christian Rémésy’s vision of bread as a nutritious, living food, not an industrial product.
Our goal is simple:
Bread that nourishes — body, mind, and tradition.