Flour List

Cheese Cellar have been selling our for over 20 years, importing French our from Viron and also working with
Shipton Mill in the UK. Both Millers are internationally recognised as being supreme producers of quality our.
Ultimately with our being the key ingredient in baking its quality has a major inuence on the eminence of your
bread, roll, croissant, brioche etc.
Its not just the quality of the cereal that matters its also how the Miller works with it that determines the quality of the our.
There is more to it than simply crushing the grains into a powder, it is about separating the parts of the berry of grain into its
constituent parts.
Here is a little more information about Viron and Shipton Mill explaining what contributes to the excellence of their our.
Cheese Cellar Flour Selection
Minoteries Viron
In the heart of Beauce, an agricultural region to
the South West of Paris, Minoteries Viron has been
supplying high grade our to artisan bread makers
for six generations.
In order to guarantee exceptional our Viron work in
partnership with local cereal farmers and agricultural
co-operatives. With their knowledge and extensive
experience of wheat, our and bread and the deepest regard
for tradition, Minoteries Viron has the means to provide you
with the highest quality our and many original products,
blending cereals to suit bakers and pastry chefs needs.
Many prize winning breads have been made using Viron
products and Viron themselves sponsor the Retrodor -
La Baguette, an annual bakery competition for the nest
bakers in France.
Viron also employ the latest technologies to ensure the our
they produce maintains a consistently high quality. In 2005,
Viron our Mill was the rst mill to be ISO CERTIFIED 22000.
Shipton Mill A Mill With History
When the Mill at Long Newnton was discovered by the current
owners in 1981. The Mill was a derelict, though impressive,
Cotswold stone building at the end of a rutted track.
A tributary of the River Avon wound round the site but the mill
race was choked and the mill wheel was all but rusted away.
The machinery used to clean the corn and drive the traditional
French Burr Stone Millwheels has been lovingly restored
and where necessary modern equipment has been blended
in. Stoneground our of the highest quality is once again
being milled by dedicated and highly skilled Shipton Millers
as it was in Medieval times. There has been a mill at Long
Newnton for over 900 years. Its presence was recorded in
the Domesday book and even then much of the grain milled,
would have come from the surrounding elds as it does
today.
Nowadays the mill and its associated waterways are home
to a thriving and diverse ecosystem; from the bats in the
mill eaves to the trout and craysh in the crystal pure stream
water fed by springs.
The grain ground at Shipton Mill provides organic and
wholemeal ours that are unsurpassed in texture and avour
and have built a well-earned reputation amongst quality
Artisan Bakers, Top Chefs and Restaurateurs.
Le Campagne
La Classique
Rtrodor
White Bread Flour No3
White Flour Organic No4
Dark Rye Organic
Flour Suitable for Bread Making
product code product description
White Flour
All our is sold in 25kg bags unless otherwise stipulated
FL051 La Campagne SVP
A great our for making those rustique, country style French loaves, rolls and baguettes
FL053 La Classique T55
A bivalent and well balanced our. Works well in normal application, but can also be used when retarding
the proving process. This produces a traditional French farmhouse style of bread and good baguettes
and rolls. A very versatile our.
FL055 La Complete SVP
Flour made from the entire wheat seed. It is very rich with vitamins and bre. Makes great bread for
eating with Charcuterie, poultry or even breakfast!
FL005 La Farine de Meule T110
A true French, stoneground, sourdough our with a high grain content which gives a slightly acidic
nish to the bread.
FL006 La Fermentain
A strong our, very individual, ideal for Sourdough breads, La Fermentain gives a dark crumb.
FL077 La Tradition Francaise T55/ La Retrodor T55
Two ours specially developed for making traditional baguettes and pain de campagne.
The dough does require a longer fermentation period of 3 hours.
FL079 La Turbo T55
A strong our which gives good density to your bread and pizza base. Ideal for use in baking in rotary
ovens.
FL027 La T65
A white our with a small amount of rye our added, allowing you to create a slightly darker
baguette/ loaf with a longer shelf life.
FL089 White Flour, untreated Organic No4 16kg
Shipton Mill Organic White Flour No4 is produced from a blend of hard overseas and English organic
wheats. Shipton Mill carefully select the best overseas organic wheats and ship it to the Mill in England.
A combination of the natural fertility of the source farms soil and climate enables them to grow organic
crops which are rich in protein. The high protein content gives the our excellent baking qualities and
provides a level of consistency which Master Bakers prize. This our is an excellent base for mixing with
wholemeal ours, or using with seeds, olives, herbs, Parmesan, sundried tomatoes, etc. Brilliant for all
savoury and enriched breads.
FL090 White Bread Flour No3 16kg
This is a premium bakers white bread our, sympathetically milled from all English wheat. This our is
good for a wide range of breads and delivers consistent results time and again. Produces great tin
and sandwich loaves in addition to soft rolls and puff pastries.
Wholemeal Flour
FL063 Organic 100% Wholemeal Flour
Organic 100% Wholemeal is a blend of hard overseas and English organic wheats. Because of the
diversity of the English countryside each delivery of English organic wheat varies from the last. The millers
carefully choose the blend of wheats to make this our a good all-purpose organic bakers bread our.
FL071 Stoneground 100% Wholemeal Flour
Stoneground Wholemeal Flour is a conventional bakers wholemeal our made from strong non-
organic English wheat. This our is prized by the Master Baker for its resilience and consistency, and
is widely used by Artisan bakers and chefs throughout the United Kingdom.
Rye Flour
FL045 Extra Light Rye (Extra Blanche) T70
An extra light rye suitable for all forms of bread making.
FL043 Le Seigle de Tsar (Blanche) T85
A light rye suitable for all forms of bread making.
FL073 Medium Rye (Bise) Le Seigle de Tsar T130
A medium rye our suitable for more robust breads, yet still versatile for general baking needs.
FL061 Dark Rye (Noire) Le Seigle de Tsar T170
A dark rye our, suitable for speciality doughs such as pain aux raisin or sourdoughs.
It has a characteristically stronger avour with a malty after taste.
FL087 Dark Rye Organic T1350 - Shipton Mill
Organic Dark Rye Type 1350 is a wholemeal rye flour used to make dark rye breads. Some Master
Bakers use dark rye flour for making the starter or mother used in traditional rye doughs. Taking the
rye flour they leave it to soak and ferment and. By carefully controlling this process, bakers develop
to precise levels the amount of acetic acid and lactic acid which gives flavour and keeping qualities
to the finished bread. Can be used for pumperknickle bread too.
product code product description
Viron Speciality Flour
a blend of mixed cereals
FL001 6 Cereal, 4 Grain
Ideal for shaped bread and breakfast rolls. Goes very well with game dishes, salads and cheese.
Contains wheat, rye, oat, barley, rice, maize, sunower seeds, soya, millet and linseed. This our
offers you everything you would want from a cereal/grain mix our.
FL003 Le Beauceron (from Beauce)
A subtle blend of wheat and rye enriched with deactivated sourdough. Create a bread that is the
perfect accompaniment to crudities, pasta and stews and casseroles.
FL013 Le Chanteau Grains
A blend of wheat, buckwheat and rye ours with added crushed wheat, rye and four other grains
(soya, linseed, millet and sunower). Produces very rustic bread and rolls.
FL025 La Kadusson SVP
A blend of two thirds wheat, and one third rye, ideal for rustic and artisan bread and rolls.
FL021 Le Lingot eur des Korrigan
Golden and irresistible, the Ingot Fleur des Korrigans is a delicious blend of buckwheat and wheat
ours. The original manufacture of this our is steeped in the traditional know-how of the Breton
people from where its name is derived. If you are looking for golden crusted traditional bread and
rolls this is the our to use.
FL029 La Mannedor
A blended our, made up of a Type 55 wheat our and a rye our. Creates a soft,
cream-coloured, honeycombed loaf with a real crust and low acidity.
FL057 Le Pave
This colossus of French our is made of wheat, rye, and levain. The levain, wild yeast, is added to
ensure the bread rises to a consistent height and also to add a different, more earthy avour and
a slightly acid taste to the nished bread. Ideal with parma ham, rillettes, stews and washed rind
cheeses.
FL059 Le Raboliot 15kg
For indulgent and bountiful loaves. Produced from of a blend of wheat and rye ours, enriched
with walnuts, hazelnuts and raisins. Raboliot is one of the best mixes around saving you time from
blending whilst producing fantastic results. Just a bread to enjoy.
FL091 La Siegle SVP (Rye)
A mix with rye and wheat so you dont have to mix yourself. This produces a really good bread.
Shipton Mill Speciality Flours
FL002 Buck Wheat 1kg
Buck Wheat is ideal for pancakes, crepes and blinis.
FL004 Organic Italian Ciabatta Flour
Italian Ciabatta Flour was rst produced in Northern Italy as a rough our suitable for Ciabatta
bread. Ciabatta means slipper, and the bread acquires its name from the characteristic shape of
the loaf. To make good Ciabatta you need this lively our which will help to assist in the creation of
the large air bubbles that develop during the fermentation. The our also has a coarser texture than
the usual white bread ours.
FL035 Light Malthouse
Organic Light Malthouse Flour is a delicious blend of three malts and wheat our.
The three malts have been carefully chosen to give texture, avour and colour to the bread.
Whole crisp golden malted wheat akes provide a delicious texture; a malted barley gives
a soft rich malty avour; and the dark malted rye gives a nutty avour and dark colour.
Follow a wholemeal bread recipe.
FL083 Semolina Organic 16kg
Famed in Italy for its use in the production of pasta, Semolina is a ne grit which can be added to a
dough to create texture and a great crust for dusting. Add at the rate of 15% to any dough used in the
production of Mediterranean breads and you will enjoy the crunchy texture this product produces.
FL069 Spelt Wholemeal Organic Flour
Shipton Mills Organic Spelt Flour is produced from specially sourced spelt grain - a cereal that
has been found by archaeologists in many prehistoric sites and later became popular in Roman
times. Spelt has been attributed with many dietary benets and may be of interest to some people
who have wheat allergies. It is long believed that spelt has health-giving properties. Like wheat,
spelt contains gluten and so produces good bread which people prize for its avour and its natural
richness of minerals.
Supplementary Product
FL031 Melange Grain
A mixture of grains for coating breads and rolls.
Le 6 Crales, 4 Graines
Le Beauceron
Le Chanteau-Grains
Le Mannedor
Le Pav
Le Raboliot
Shipton Mill
Both Viron and Shipton Mill wish to keep all their end user customers happy and
to this end, their in-house baker / laboratory is ready to help you with any queries.
Training, research, development and technical assistance are just some of the
things we can offer by working together with both companies.

Know-how and recognised experience

Well-established brands

Technical assistance, advice and training

Please call our ofce or your account manager if you wish to know more.
Assistance on hand
Soda Organic Coarse Ground
La Grau St Germain
Self Raising White Organic
Italian Pasta Flour
Viron Flour
product code product description
Patisserie Flour
FL047 La Corde Americaine Type 55
A our specically blended from hard and soft wheat to be particularly suited for sweet, short and
savoury production. Ideal for all Danish products, brioche and sliced sandwich bread.
FL039 La Gruau Type 45 St Germain
This strong our produces fantastic scones and brioche and is ideal for most pastry work.
FL015 Le Gruau Type 55 de Beauce
A strong wheat and medium wheat blended our for various pastry work, depending on the recipe.
FL094 Soft Pastry and Cake Flour Plain 1kg
Made from English wheat. Because of the cool maritime climate and lower natural soil fertility English
wheat is seldom rich in protein (8.5%) making it suited for both pastries and cakes.
FL096 Self Raising White Organic 1kg
Blended with a specially selected slow acting raising agent, this our delivers best results when
baking crumpets or sponges. The raising agent begins to work as soon as water is added so do
not leave too long before baking.
Italian Pasta Flour
FL037 Pasta Wheat 00 Farina Gran Mugnalo
The historic Coccolia Mil has been producing our since 1445. In 1932 the mill became property
of the Spadoni family which is today running the mill. Farina Gran Mugnaio type 00 Antigrumi (no
lumps) is a universal our made from 100% Italian soft wheat. The constant calibration to which
each grain undergoes means the our does not require the our to be sieved before use. It is ideal
for all type of preparation of salted and sweet recipes and it is highly recommended for reinforced
home made Gnocchi (potato dumplings), cremes and bechamel sauces and for home made pasta.
FL067 Eurostar 00 Rinforzato Farina
A premium, specialist, Italian our - primarily used by professional chefs for producing high-quality Italian
pasta and breads. This our is very white (00 our meaning an ash content of 0.55 max) and uffy, high
in protein (13.5%MIN) and has a high W value - making it the perfect our for use in dried or fresh pasta,
or even noodles. It also has a fantastic 60-80% max water absorption rate meaning 10kg of our can
take up to 8L of water to produce a fantastic dough providing high yields and better returns.
South East (Head Ofce) 0207 819 6001 Central 01905 829 830
North East 01347 822 977 North West 0161 279 8020 South West 01392 908 108
www.cheesecellar.co.uk enquiries@cheesecellar.co.uk