European Type Flour Now Available in the US
FOR IMMEDIATE RELEASE / PRURGENT
Atlanta, Georgia, June 1, 2009 – European type flour is now for sale through www.bdflour.com. After years of working with scientists and chefs at the largest and most acclaimed food laboratories in both France and the US, as well as over a year of testing and perfecting the product with MOF chefs, Chef Bart Lewis has created and is selling the European type flour through www.bdflour.com. Chef Bart Lewis, Le Cordon Bleu, Paris, graduate and holder of the Grande Diplome’ and multiple professional certificates in venoisserie and boulangerie, offers an American flour product comparable, if not superior to European pastry flours.
For years, culinary students have returned to the States with the tastes, techniques and skills to produce the world’s best pastries and breads, only to discover that they lacked the most basic ingredient: European flour. European flours typically have different amounts of gluten, protein, ascorbic acid, lipids, lethicin, enzymes, and mineral solids. All of these components of flour affect the strength and taste of the dough, as well as every other aspect of the final product.
“Finally, there is a product that achieves the same or better results as European flour. Now pastry chefs and bakers may produce breads, brioche, and buttery croissants at home just like the ones that they fell in love with in Europe.” said Chef Lewis.
About B&D Flour
Formed in 2008 and based out of Atlanta, Georgia, B&D Flour offers three types of European type flour blends for breads, brioche, and croissants. B&D Flour has held an Excellent rating from the American Institute of Baking (AIB) since their first inspection in May 2009. For more information, visit www.bdflour.com.
J. Michael Weber