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Viron Export Product Line



The following is a summary enumeration of our major export offerings. We can also make available other products that constitute our much larger domestic “collection” of flours. For more information, kindly write to us at export@viron.fr

First, our line of bread-making flours:

1.Our gold-standard in wheat flours for baguettes in particular, but equally for an extended family of breads derived from the same flour base, is what we call La Tradition Française.
It was devised for bakers committed to the idea that the management of fermentation is the central part of their task. This flour invite a long first fermentation, geyser of aromas and tastes, which can de done directly (2 to 3 hours in mass) or in deferred fermentation, overnight in refrigeration chambers, after an initial proofing launch in buckets. This kind of flour - a T 55 in the French classification system (based on residual ash content after incineration), tantamount to an extraction rate of 75 to 78%, with a variable protein content that hovers around 11% - takes ample hydration, moves smoothly from extensibility to coherence, sustains a robust tolerance that supports all the shocks of bread making, performs agreeably in the hand or in gentle mechanical molding, and generates characteristically a truly spell-binding bouquet of fragrances and a rich range of savors.
2.We offer stone-ground flour, suitable for making rustic loaves (miches or boules), or mixing with the Tradition Française. The stone endows the flour with a dose of germ (from the nutrient-rich embryo) and of the hard outer covering of the wheat kernel (charged with fiber and nutrients). Together they impart a sumptuous nutty flavor, with a note of fruit as well. The rate of extraction of our stone-ground flour will range, in accordance with the demand, from roughly 85 % to 98%.

3.We propose an assortment of rye flours that can be used for making 100% rye loaves in the East European or Germano-Nordic tradition, or for incorporation with wheat in the style of the French country round sour-dough loaf. We make extra light, light, medium, and dark rye varieties. The flour has an earthy, robust flavor; its particular aromatic and gustative personality will depend on the baker’s process as well as the blend of flours (the agent of fermentation used, for example, will have major bearing on outcomes).
The Viron Mill would be delighted to exchange with bakers on their plans and choices, and to advise them upon request on the optimal process in order to obtain specific sensorial and commercial objectives. As suggested above, we have a very large “collection” of other flours, including specialty types, such as a six cereal/four grain mix (containing wheat, rye, oats, barley, rice, corn/maize, sunflower seeds, soybean, millet and linseed), and a combination of wheat and rye.

Finally, we present our flour for pastry and viennoiserie. The former includes the whole range of cake and cookie baking and puff pastry, while the latter, sometimes dubbed “Danish,” evokes the celebrated French breakfast and snack repertory of croissants, pains au chocolats, chaussons and brioches. Used by some of the master French pastry chefs and touriers, specialists particularly in viennoiserie, the Viron flours are called Le Gruau de Saint-Germain (type 45, extraction rate 67 to 70%), La Corde Américaine (type 55) and Le Gruau de Beauce (also a T 55). The first of these three is made from 100% so-called strong wheat. The choice of the pastry/viennoisierie flour most appropriate for you will depend on your work methods and organization and your specific goals. Once again, we are looking forward to engaging in dialogue with you about all these issues. Write us at export@viron.fr