{"id":5682,"date":"2026-05-31T10:18:21","date_gmt":"2026-05-31T15:18:21","guid":{"rendered":"https:\/\/www.lepeleringourmet.com\/?page_id=5682"},"modified":"2026-06-17T11:41:05","modified_gmt":"2026-06-17T16:41:05","slug":"nos-farines","status":"publish","type":"page","link":"https:\/\/www.lepeleringourmet.com\/en\/nos-farines\/","title":{"rendered":"Our Flours"},"content":{"rendered":"

It is the whitest flour that can be produced by a flint millstone mill. Champs d\u2019or All-Purpose flour is made from organic-transition white wheat. It is sifted to remove the outer layers (bran) but retains the precious wheat germ.
Aspect :<\/strong> It has a pronounced creamy-white color, derived from the natural beta-carotene in the wheat. It is very strong and very white for a stone-ground flour.
Properties :<\/strong> It is highly balanced and boasts excellent baking strength. It yields a well-aerated crumb without the greyish hue typical of whole-grain stone-milled flours. For pizza, you will achieve a magnificent golden-amber color and a much richer flavor profile, featuring subtle notes of hazelnut and cereal. The bran and germ present in \"Cr\u00e8me\" flour naturally retain moisture, ensuring your muffins stay tender and soft for longer.<\/p>\n\n\n\n

Champs d'or pizza flour.<\/strong> We have reimagined pizza flour to offer you a unique experience, combining the joy of working with dough with the richness of local flavors. Our secret? A meticulous blend of two exceptional flours: The character of durum wheat\u2014precisely incorporated to enhance the grain's authentic taste, adding aromatic complexity and a unique crispiness without ever compromising the dough's structure. The suppleness of soft wheat\u2014a flour selected for its lightness, ensuring remarkable extensibility and pliability, making the dough easy to handle and stretch by hand. 100% local, 100% authentic: Pure and unbleached\u2014unlike standard mass-market pizza flours\u2014Champs d\u2019or flour remains naturally unbleached. We reject unnecessary chemical treatments to preserve the grain's integrity, nutrients, and natural golden hue. Whether you opt for rapid fermentation or a slow, 24-to-48-hour cold maturation, Champs d\u2019or flour adapts to your process, creating flavorful, perfectly golden crusts with a beautiful, airy crumb.<\/p>\n\n\n\n

Champs d'or bread flour.<\/strong> Roller-milled, Champs d\u2019or bread flour is produced exclusively from wheat grown and processed in Quebec. It is the product of a short supply chain that strengthens the local, responsible economy and is used by many artisan bakers. Distinctive yet well-balanced, it is ideally suited for French-style breadmaking, yielding loaves with flavorful, crusty finishes. Aspect :<\/strong> Mostly white with a creamy tint. Properties : <\/strong>Made from protein-rich spring wheat, this flour offers excellent hydration (76\u201378%) and produces a structured, supple, and tolerant dough with good elasticity; it is pleasant to work with and holds up very well during long fermentation. Champs d\u2019Or bread flour is an excellent choice for loaves and baguettes, making it ideal for crafting traditional breads.<\/p>\n\n\n\n

Champs d\u2019or Whole Wheat Flour<\/strong>A flour recommended for making crusty, long-fermentation breads with a distinctive, pronounced wheat flavor. It is also suitable for breads containing added ingredients, as it supports the weight of inclusions while yielding an airy crumb and ensuring excellent loaf volume. This flour is ideal for whole wheat breads, as it contains the entire grain. Stone-milling allows for higher absorption; high hydration levels enhance the wheat's natural flavor and the bread's freshness. It is highly absorbent and offers surprising results in terms of both taste and shelf life. A blend of flour and dark-hued bran particles.<\/p>\n\n\n\n

Champs d\u2019or Dark Rye Flour<\/strong>Stone-ground rye flour. A flour with a distinctive profile that yields loaves full of character. It is highly flavorful with a hint of acidity. This dark, distinctive flour is specially formulated for rye loaves. It can be blended with other flours to enhance flavor and aroma; for instance, it works exceptionally well in country-style bread. A blend of 60% white flour and 40% rye is recommended, though the possible combinations are endless. A powdery, grey-colored flour.<\/p>\n\n\n\n

<\/p>\n\n\n\n

<\/p>\n\n\n\n

<\/p>\n\n\n\n

<\/p>\n\n\n\n

<\/p>\n\n\n\n

<\/p>\n\n\n\n

<\/p>\n\n\n\n

<\/p>\n\n\n\n

<\/p>","protected":false},"excerpt":{"rendered":"

C\u2019est la farine la plus blanche que peut produire un moulin sur pierre de meule de silex.  La Champs d\u2019or tout usage est \u00e9labor\u00e9e \u00e0 partir de bl\u00e9 blanc de transition biologique. Elle subit un tamisage pour retirer les enveloppes (le son), mais conserve le pr\u00e9cieux germe.Aspect : Une couleur blanc cr\u00e8me prononc\u00e9e, qu’elle doit […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"class_list":["post-5682","page","type-page","status-publish","hentry"],"uagb_featured_image_src":{"full":false,"thumbnail":false,"medium":false,"medium_large":false,"large":false,"1536x1536":false,"2048x2048":false,"trp-custom-language-flag":false,"woocommerce_thumbnail":false,"woocommerce_single":false,"woocommerce_gallery_thumbnail":false},"uagb_author_info":{"display_name":"Admin","author_link":"https:\/\/www.lepeleringourmet.com\/en\/author\/yourname\/"},"uagb_comment_info":0,"uagb_excerpt":"C\u2019est la farine la plus blanche que peut produire un moulin sur pierre de meule de silex.  La Champs d\u2019or tout usage est \u00e9labor\u00e9e \u00e0 partir de bl\u00e9 blanc de transition biologique. Elle subit un tamisage pour retirer les enveloppes (le son), mais conserve le pr\u00e9cieux germe.Aspect : Une couleur blanc cr\u00e8me prononc\u00e9e, qu’elle doit…","_links":{"self":[{"href":"https:\/\/www.lepeleringourmet.com\/en\/wp-json\/wp\/v2\/pages\/5682","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.lepeleringourmet.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.lepeleringourmet.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.lepeleringourmet.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lepeleringourmet.com\/en\/wp-json\/wp\/v2\/comments?post=5682"}],"version-history":[{"count":7,"href":"https:\/\/www.lepeleringourmet.com\/en\/wp-json\/wp\/v2\/pages\/5682\/revisions"}],"predecessor-version":[{"id":5936,"href":"https:\/\/www.lepeleringourmet.com\/en\/wp-json\/wp\/v2\/pages\/5682\/revisions\/5936"}],"wp:attachment":[{"href":"https:\/\/www.lepeleringourmet.com\/en\/wp-json\/wp\/v2\/media?parent=5682"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}