Flour

For bakeries Soubry offers a basic range of various flour types.

WHITE FLOUR

10-680	for sponge cake, brown sponge cake and brown bread varieties
11-680	for brown, flat breads
11,5/680	for brown and white bread
12-680	for light white bread
13-680	ideal for rolls, baguettes, butter buns, sandwiches and small luxury doughs
13,5/680	for crusty rolls and baguettes
	shaker flour

Brown 95	pieces and bran
Whole wheat	finely ground pieces and bran 50% (milled on stone)
6-grain	light and dark multigrain variety
10-grain	light and dark multigrain variety
wheat flakes	wholly cylindered wheat flakes
abbey bread	yields a light dark bread
rye flour	ideal as flavour additive for brown dough
rye meal	for gingerbread or as additive for brown dough
oat bran flour	yields a cholesterol-free bread with attractive structure
broken barley	ideal as additive to brown bread
flour for linea bread	yields a dark tasty bread with attractive structure
bran	as decoration or additive for brown bread
brown wheat 70/30	for a tasty and well structured country bread
brown wheat 80/20	for a light and easily digestible brown bread, ideal for Ardennes bread
S-type meal	flour for wheat morsels and bran

In addition Soubry develops flour products according to requested specifications for diverse applications:

Soubry is also able to produce products according to very strict standards:

A specialised R&D department is available to this end.