Tourte de Meule: T80 flour

The stone-ground is an age-old technique that forms part of the miller’s craft. It is used in the production of T80 flour, it helps to preserve more of the minerals, fibre and vitamins naturally present in the wheat grain. This method makes it possible to produce the Label Rouge T80 stone-ground flour required to make the Tourte de Meule.

The Label Rouge T80 Stone-ground Flour is specially designed for the manufacture of the Meule Pie. Thanks to the fact that it is stone-ground and its composition, it produces a nutritious bread.

With its authentic appearance, soft crumb and nutritional benefits, the Meule Pie It naturally complements a range of traditional breads.

To raise its profile and ensure it is showcased to its full potential in-store, the Tourte de Meule is accompanied by promotional materials:

• Shop poster
• Counter-top point-of-sale display
• Price labels
• Product information sheet with tasting notes

Thanks to its sourdough bread-making, the Tourte de Meule retains its quality for several days when stored in a cool, dry place. When toasted after a few days, it fully reveals its flavours and has a crispy texture, thereby helping to reduce food waste.

The Tourte de Meule is perfect at any time of day. At the breakfast, it is best enjoyed simply toasted with a knob of salted butter. It also goes well with dishes served with a sauce, the regional cured meats or the foie gras and provides an excellent basis for making generous open sandwiches.

1. Cut the slices of Tourte de Meule and toast them.
2. Rub the slices with garlic and brush them with olive oil.
3. Place the rocket on top, followed by a slice of mozzarella.
4. Cut the sun-dried tomatoes into strips. Arrange the strips on top of the
mozzarella.
5. Use a vegetable peeler to make Parmesan shavings.
6. Sprinkle the Parmesan shavings and pine nuts over the toast.

You can also discover all the finished products recipes you can make with Foricher – Les Moulins flours.