Moulins Bourgeois
The Finest French Flours
Moulins Bourgeois is a family-owned flour mill founded in 1895 by Léon Bourgeois in the heart of Verdelot, Seine-et-Marne, and for four generations they have transformed the strength of French grains into flours of remarkable purity and character. The distinctiveness of their flours lies in the careful selection of wheat varieties, sourcing only wheat that is within a 200 km radius of the mill that are 100% organic french cereals without treatment after harvest, milling them according to traditional methods on both roller mills and traditional stone mills. To this day, even after a century, they continue to collaborate with artisan bakers and clients from around the world.
Many bakers who won the Best Baguette in Paris award use flour from Moulins Bourgeois. The winner of this prestigious event grants the winner the honor of supplying bread to the Élysée Palace for a year, a true testament to the excellence of these flours crafted carefully and with respect to tradition.
Gallery
Moulins Bourgeois French Flours
Tradition ‘La Sauvage’ Wheat T65 - Roller Milled
The Tradition La Sauvage is a flour used for making the traditional french baguette. It is 100% of French wheat origin, no post-harvest treatment and carries the Label Rouge quality.
Millesime Wheat T65 - Cylinder Milled
The Milleseme wheat flour is an ideal flour for Parisian Baguettes and common breads. It is suitable for slow fermentation and naturally gives the crumb a yellow color with a thin and crispy crust.
Patissieres Gruau Wheat T55 - Cylinder Milled
This is a refined flour with high-gluten content, excellent elasticity, and fermentation tolerance. It is ideal for croissants, brioche, puff pastry, and baguettes.
Patissieres Gruau Supreme Wheat T45 - Roller Milled
The Gruau supreme is a high quality hard wheat flour that carries the Rouge quality label, prized for its strength and ability to support rich doughs containing butter, eggs, and sugar. It is designed specifically for viennoiserie and enriched doughs.
Patissieres Wheat T45 - Roller Milled
This fine white flour has low mineral content, and with its fine texture and low ash content, they are ideal for pastry, viennoiserie, cakes, and desserts.
Bella Lucia Wheat T45, (Tipo "00") - Roller Milled
The Bella Lucia is a flour made for Italian specialties — focaccia, pizza, ciabatta, panettone and more. It's a bright flour that is easy to work with and performs well with extended proofing times, from 24 to 96 hours.
Tour de Meule Wheat T80 - Stone Ground
The Tour de Meule wheat flour retains most of its grain’s bran and germ, resulting in enhanced flavour, texture, and nutritional value. It carries the Label Rouge quality, and is ideal for making high-quality sourdough breads such as “tourte de meule.”
Tour de Meule Rye T130 - Stone Ground
The Tour de Meule Rye flour is is 100% of French rye origin. The grain's bran and germ are preserved as they are stone milled, resulting in a flour with a with a lower-than-average gluten content. It's ideal for high-quality sourdough bread-making, adding a distinctive flavour and colour.
Tour de Meule Spelt T80 - Stone Ground
This stone ground spelt flour with a nutty flavour is great for making specialty breads, and has excellent hydration that extends bread shelf life.
Organic Wheat T110 - Stone Ground
This organic stone ground wheat flour is naturally flavorful, with a rich, pure aroma and unique texture – ideal for country breads, sourdough, pizza, and cookies.
Ismaël Soilihi
Bakery Consultant and Trainer - Ambassador of Moulins Bourgeois to UAE
Meet UAE based flour and baking specialist
Ismaël, the ambassador of Moulins Bourgeois for the Middle East, joined WISK in Dubai to share his expertise on flour and baking. Moulins Bourgeois continues to collaborate with artisan bakers and clients from around the world to support them in developing top-of-the-range bakery products through their consultant bakers.
As the ambassador of Moulins Bourgeois for the Middle East, Ismaël Soilihi brings his expertise to support clients and help chefs learn more about Moulins Bourgeois exceptional products, to share know-how, and to explore new techniques for baking. Take this rare opportunity to consult with Ismaël and learn from his mastery in breadmaking.
