Approved to make authentic ‘French bread’ under French 1993 regulations, this flour is untreated and suitable for long and short fermentation breads. It is mainly used for bread making but can also be used in confectionery, puff pastry, Danish pastry and croissants. Recommended for long fermentation processes. French bakery techniques normally produce more extensible and softer doughs than would normally be expected in white yeasted bread making here in Ireland. This flour is ideally suited to allow the baker remain faithful to French techniques. Can be used in standard bread and soda bread applications, however French flours, as its milled differently to Irish and UK white flours can have different water absorption characteristics.