Bread-making
Priméal offers a wide variety of flours: wheat and spelt but also gluten-free flours such as those made from cereals, pulses and fruits (sweet chestnut, quinoa, corn, rice, buckwheat, soya and chick pea).
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Wheat flour
This is the easiest flour to use in baking and bread-making. The
presence of gluten gives elasticity to dough during the kneading process.Priméal has chosen Borsa flour to satisfy the tastes and nutritional demands
of organic consumers.
Special flours
These produce new flavours and help to revive classic recipes. They are mixed with wheat flour in an average proportion of 20%.
Just imagine sweet chestnut or corn bread, or quinoa flour pancakes!
Leavens
These products are made with a genuine leaven - a mixture of an organic flour + water left to ferment, which makes it possible to develop wild leavens that give the characteristic flavour of sourdough bread.
Priméal leavens (wheat, spelt and kamut) combine the benefits of leaven (scent+taste+texture+longer shelf life) with those of yeast (dough rises well).
Bakers’ flours
To obtain delicious organic bread, just add yeast or Priméal leaven and water: easy to make and guaranteed success, perfect for machine- or hand-made bread, original bread with rich flavours.
Organic breads - farmhouse, spelt, quinoa, muesli and five-cereal.
Bakers’ seeds
Seed mixes to personalise your recipes for organic hand- or machine-made bread. Add seeds to dough in a ratio of 1:10 after kneading. Can also be sprinkled over other dishes. Two flagship Priméal products: Mélange Oméga 3 and Mélange fruité.
Rice cakes
Light and crispy, Priméal rice cakes can be used instead of bread at breakfast or snack time. They are a light, low-calorie standby that will help you keep going until your next meal.
Organic flours, a Priméal speciality
All wheat flours are made from wheat grown only in France. All our wheat flour partners are located in the Rhône Alpes region: the producers, storage organisation, millers and even the baker who helped us formulate the recipes for Pain Bio! Choosing French wheat flour means that you value farming and know-how from our regions and helps to promote local produce.
New
Special bio pizza flour. The specific variety of wheat used is "Manitoban". This flour provides good rise and good elasticity to pizza dough. The dough obtained after kneading and rise is very tractable and can be spread very thin without the risk of cracking. The result: a crust that is crunchy on the outside and soft inside.