Ruchmehl – flour for speciality breads

FLAVOUR MEETS VALUABLE INGREDIENTSOur speciality flours for unique, contemporary baked specialities combine traditional delight with valuable ingredients and attractive added value. Ruchmehl is a speciality flour from the Alemannic-Swiss cultural region. It forms the basis for many highly aromatic, robustly baked and particularly moist baked goods. They are in no way inferior to the Swiss originals – quite the contrary, they offer added benefits that are well worth utilising. You will be particularly impressed by its exceptionally high water absorption capacity, resulting in stable, very easy-to-handle doughs, and the high flexibility it offers when creating recipes. Our baguette flour also impresses with its simple and versatile use, and naturally contains no additives whatsoever. The long dough fermentation supports the development of flavours, whilst a low yeast content ensures mild, low-acid doughs.