Title in original language:
Une farine de blé dur adaptée à la fabrication de baguettes traditionnelles
A new process for obtaining durum wheat flour has been developed at INRA and transferred on an industrial scale by the Pyrenean Mills. Thanks to a breadmaking protocol adjusted to the characteristics of this new flour, a baguette made without additive was created in the traditional bakeries under the Mie'nutie brand.
Bread; Food Processing; Flour
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