French flour isn’t just an ingredient — it’s a philosophy. From its precise milling methods to its exceptional wheat quality, French flour represents a centuries-old commitment to craftsmanship. Now available through Zucchero Canada, these flours are transforming the way Canadians experience real bread.
What Makes French Flour So Special?
French flours are classified by their ash content (the mineral residue left after burning), which determines their type — for example, T45 for fine pastries, T55 for versatile baking, and T65 for artisan breads. This system focuses on purity and consistency rather than only protein levels, resulting in a flour that behaves more gently and produces exceptional texture and flavor.
Foricher’s CRC®-certified flours, such as T55 Pâtisserie Flour and T65 Bread Flour, are milled in France from 100% locally grown wheat — free from additives, enzymes, and GMOs. Each bag carries the proud Label Rouge mark of quality, ensuring traceability and superior results.
Changing the Way Canadians Experience Bread
Across Canada, the shift toward quality flour is redefining how people enjoy bread. When you bake or buy a loaf made with real French flour, you immediately taste the difference: a thin, crisp crust, a tender crumb, and a rich aroma that evokes traditional European boulangeries. It’s like rediscovering what bread was meant to be — flavorful, nourishing, and beautifully simple.
Local artisan bakers who use Foricher flour are helping Canadians reconnect with authentic, slow-fermented bread. Each loaf tells a story of tradition and care, much like the handmade breads of small French villages. Whether you bake at home or visit your neighborhood bakery, this flour makes every slice feel special — like something truly fait maison.
How to Use It at Home
- Adjust your recipes: French flours may absorb slightly less water, so start with lower hydration and adapt as needed.
- Embrace slow fermentation: These flours reward patience and develop deep, complex flavors over time.
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