Century
By Grands Moulins de Paris — 100 Years of French Milling Heritage
"Typical and Rustic — made from a dedicated selection of cereals and ancient grains flours."
A balanced flour mix for making specialty artisan bread.
|
|
| Net Weight |
55 lb 1 oz (25 kg) — Foodservice Bag |
| SKU |
FL031 |
| Manufacturer Ref. |
047710030 |
| Origin |
Made in France 🇫🇷 |
The Story Behind Century
Seeking authenticity, today's bakers and consumers care deeply about know-how, simplicity, and tradition — they value the roots and story behind their food. Tastes inspired by the past have become a mark of quality.
These are the values embodied by Century. Crafted by Grands Moulins de Paris — millers since 1921 — Century draws on a century of French milling expertise to deliver a flour that is as honest as it is exceptional. No additives. No enzymes. Just flour, as it should be.
Why Bakers Choose Century
✦ Clean Label — Nothing to Hide
- A selection of flours simply combined together — and nothing more.
- Enzyme-free and additive-free.
- What you see on the label is exactly what's in the bag.
✦ Inspired by Tradition
- Carefully selected flours from ancient grains — spelt, Khorasan wheat, buckwheat, and rye — for a raw, typical profile.
- Subtle, complex flavors that recall the rustic breads of the French countryside.
- A crispy crust and open crumb, reminiscent of a classic French tradition baguette.
- A shareable bread with long-lasting freshness — ideal for high-volume bakery service.
Ingredients
Wheat flour, Spelt flour (wheat), Khorasan wheat flour, Buckwheat flour, Rye flour, Toasted barley malt, Malted wheat flour.
No additives. No enzymes. No compromises.
⚠ Allergen Information
Contains: Wheat, Rye, Barley (Gluten)
May contain traces of: Egg, Soya, Milk, Nuts, Sesame Seeds
This product is produced in a facility that handles the above allergens. Always review ingredient and allergen information before use.
Nutrition Information
Per 100 g of flour
| Nutrient |
Per 100 g |
| Energy |
1434 kJ / 338 kcal |
| Fat |
1.4 g |
| of which Saturates |
0.3 g |
| Carbohydrate |
67.8 g |
| of which Sugars |
1.6 g |
| Fibre |
5.1 g |
| Protein |
11.1 g |
| Salt |
0.01 g |
Baker's Recipe — Artisan Baguettes
Suggested formula for professional use. Yields approximately 3 baguettes per kg of flour.
Base Formula
| Century Flour |
1,000 g |
| Water |
700 g + 60 g (added at end of mixing) |
| Fresh Yeast |
6–8 g (use half if using dry yeast) |
| Salt |
18–20 g |
| Step |
Direct Method |
Bulk Fermentation Method |
| Mixing |
Slow 10 min, Fast 2–4 min; Final dough temp 24–25°C; Autolysis possible (e.g. 60 min) |
Slow 12 min, Fast 6–8 min |
| 1st Fermentation |
1h15–1h30 (fold after 30 min) |
2–4°C overnight |
| Dividing |
330–350 g pieces |
330–350 g pieces |
| Resting |
20–30 min |
30–40 min |
| Shaping |
Baguettes |
Baguettes |
| Proving |
45 min–1h at 25°C |
1h–1h15 at 25°C |
| Baking |
250–260°C with steam, 18–22 min |
250–260°C with steam, 18–22 min |
Storage & Handling
- Store sealed in a cool, dry place.
- Close the bag tightly after each use to preserve freshness and prevent moisture absorption.
- Product is subject to drying, which may cause slight variation in weight — this is normal and does not affect quality.
Provenance & Sourcing
| Manufactured by |
Grands Moulins de Paris
99 rue Mirabeau, 94853 Ivry-sur-Seine Cedex, France |
| Imported by |
JN Kidd Distributor, Inc.
630 West Chestnut Street, Brockton, MA 02301 |
| Country of Origin |
France |
