Authentic Artisanal Flour by Loulis Mills: A Premium Flour Range for High-Standard Baking

The creation of high-quality baked goods always begins with the selection of the right raw materials. Guided by this philosophy, Loulis Mills introduces the new Authentic Artisanal Flour range – an innovative solution for professional bakers seeking consistency, authenticity, and outstanding results.

What is the Artisanal Flour Range?

The new Authentic Artisanal Flour range is a line of high-quality flours, additive-free and stone-milled, specifically designed to meet the needs of modern baking, with a focus on the slow fermentation technique. Slow fermentation, requiring time and patience, allows for the creation of baked goods with rich, deep aromas and enhanced texture. This technique gives the products a crispy crust, fluffy crumb, and extended freshness.

The New Flours of the Artisanal Range

• Mylema: Mylema is a premium additive-free flour made from high-quality soft wheat, milled in a traditional stone mill. It is ideal for slow fermentation processes as well as direct baking. It features medium to strong strength with excellent elasticity, while its high water absorption ranges from 67% to 70%. The protein content varies between 10.5% and 11.5%, providing the dough with structure and consistency. Its energy profile, with a W value of 230–270, enhances fermentation stability and ensures significant rise during baking.

• Chrysostachy: Chrysostachy, made from selected Greek durum wheat and stone-milled without additives, imparts exceptional crispiness and a rich flavor experience to the final products. It is ideal for doughs with strong elasticity and high water absorption, ranging from 71% to 74%. With a protein content of 11% to 12%, it provides sufficient strength and dough resilience, making it perfect for recipes using either active or inactive sourdough. It develops excellent structure in the finished product and is suitable for baking in both wood-fired and conventional ovens, delivering impressive volume and appearance.

• Efkarpo: Efkarpo, based on a blend of rye and wheat, is designed for bakers who want to add depth and a traditional character to their products. With very high water absorption, ranging from 80% to 83%, this flour supports the creation of dough with rich body and natural moisture. Its protein content reaches 14.5% to 15.5%, providing excellent strength and structure for slow-fermented rye breads. At the same time, its moderate strength promotes proper dough development without weighing it down, while ensuring impressive rise.

• Spora: Spora is the Artisanal series’ proposal for whole-grain baked goods, made from high-quality soft wheat. The presence of bran and endosperm enriches the bread with depth of flavor and nutritional value, making it ideal for those following a healthy and balanced diet. Its water absorption ranges from 72% to 75%, allowing the dough to retain moisture and keep the final product fresh for longer. With a high protein content of 13% to 14%, the flour provides medium to strong strength, ensuring excellent stability during production. The dough achieves impressive rise, guaranteeing substantial volume even for whole-grain preparations.

The Power of Slow Fermentation

Slow fermentation is a technique that highlights the fermentation process: it allows the development of distinctive aromas, enhances flavor, and gives the final products an authentic character. The Authentic Artisanal Flour series embraces this tradition with innovative raw materials, giving professionals the opportunity to create unique breads rooted in quality and respect for the art of baking.