An innovative assembly for a bread in tune with the times, with eating well and eating good.
From the meeting of Moulins Viron and Marie and Olivier Blanchard, cereal farmers who diversified in the production of legumes and converting to organic farming, was born a flour 100% from Beauce and Eure et Loir, 100% from France, without additives nor artifices.
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This legume bread sounds incredibly interesting! I appreciate that the article highlights the potential for increased vegetable protein. I’m curious if you’ve experimented with different types of legumes and if some work better than others in terms of texture and flavor?
Cette collaboration entre Moulins Viron et Marie Blanchard, ainsi que Olivier Blanchard, illustre le retour vers des filières locales et biologiques. La farine 100% française sans additifs répond aux attentes de qualité et de traçabilité. Mais peut-elle rester accessible en prix à grande échelle pour tous les consommateurs ?
This is such an interesting concept! I particularly appreciated the point about how adding legumes to bread not only boosts protein but also improves the texture and crumb, especially with the natural acidity. It makes perfect sense that this could be a fantastic way to enhance both the nutritional value and the overall eating experience of bread. I’m definitely intrigued to try incorporating legume flours into my next baking adventure!
This was such an interesting read! I’m particularly intrigued by the idea of using legume flours not just for protein, but also for their functional properties in bread-making, like improving crust crispiness. It makes me wonder what other overlooked flours could bring similar benefits.