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The Rye Baker


Giusto's La Parisienne Flour


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Approximate analysis (14% moisture): Protein 10.5%, Ash 0.48%

Giusto's has reformulated this flour, removing the azodicarbonamide and using ascorbic acid (vitamin C) as its sole dough conditioner. This new La Parisienne is an unbleached, unenriched Type 55 clone made from hard winter wheat. At high (> 70%) hydration levels, La Parisienne is the ideal choice for crusty, open- crumbed baguettes, batards, boules, couronnes and more. 5 lb./2.27 kg. poly bag.

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Product descriptions of non-NYB flours originate with the manufacturers and are solely used to identify product being sold.
The New York Bakers purchases professional flours in large quantities, repackages them and passes the savings onto you, our customers.