Long associated with occasional consumption, the wholemeal bread is now attracting an ever-wider audience. It is prized for its high fibre content, its distinctive flavour and its versatility. It is a a must-see of therange of breads for artisan bakers.
Brun de Plaisir flour, a wholemeal bread flour
The artisan wholemeal bread is made using a milk starter culture, which gives it a
light and supple texture. The wheat bran provides many nutrients, including fibres recommended as part of a healthy diet.
Wholemeal bread
Wholemeal bread is often chosen for its fibre content, which comes naturally from wheat bran. It therefore meets the expectations of consumers who are keen to maintain a balanced diet, without compromising on enjoyment or flavour. Its soft bread and its a slightly distinctive flavour This means it goes well with a wide variety of meals. It can be enjoyed just as easily at breakfast – simply toasted with a knob of butter or some jam – as it can at lunch or dinner with salads, raw vegetables or dishes served with a sauce.
You can also discover all the finished products recipes you can make with Foricher – Les Moulins flours.
Communication pack
To boost its visibility and ensure it is showcased to its full potential in-store, Brun de Plaisir wholemeal bread is accompanied by promotional materials:
- Shop poster
- Counter-top point-of-sale display
- Price labels
- Product information sheet with tasting notes
Available from your sales adviser.
A foundation for expanding the bakery range
Wholemeal bread also makes it possible to offer several variations, the recipe can be enriched with lentils to make the perfect bread to serve with meat in sauce or game, or dried fruit and from nuts to serve with creamy cheeses.
Artisan wholemeal bread: an ally in the fight against food waste
Wholemeal bread has the benefit of good preservation and retains its qualities for about four days when stored in a tea towel, or in a Étoffe de Soi®, in a cool, dry place. When it starts to go stale, it can be toasted for breakfast or turned into open sandwiches stuffed dishes, croques or other savoury dishes. A simple way to extend its use and to reduce waste food.
