Moul-Bie Rye Pain Bread Flour T170, France - 25KG

Product Description Moul-Bie Rye Pain Bread Flour T170 is a 25KG foodservice sack of French traditional rye bread flour from Moul-Bie — a French artisan flour miller. T170 is the French flour classification for whole-grain rye flour — darker, more flavorful, and higher in fibre than standard wheat flour, essential for traditional rye breads, sourdough, and multigrain artisan loaves. The 25KG sack is the foodservice and high-volume bakery working size. Key Features French traditional whole-rye bread flour — T170 classification Darker, more flavorful, higher fibre than wheat 25KG foodservice sack — high-volume bakery size From Moul-Bie — French artisan flour miller Imported from France Applications Traditional rye bread — the iconic application Sourdough and natural fermentation breads Multigrain and artisan bread programs Bakery and pastry kitchen rye applications Pumpernickel and German-style breads Product Specifications Brand: Moul-Bie Origin: France Net Weight: 25KG sack Format: Whole rye bread flour — T170 classification Allergens: Cereals containing gluten Storage: Cool, dry place; reseal tightly after opening to prevent moisture and pests