The ash content in bread refers to the residual mineral content left behind after the bread is burned at high temperatures. It's typically measured as a percentage of the bread's dry weight. Ash content in bread primarily consists of minerals such as calcium, magnesium, potassium, phosphorus, and trace elements. The amount of ash content in bread can vary depending on factors such as the type of flour used, the baking process, and any additional ingredients. 

Generally, whole grain bread tends to have higher ash content compared to white bread due to the presence of bran and germ, which contain more minerals. Our family-run business company has a long tradition in the bakery industry. 

We have been dedicated for years to providing high-quality sourdough bread, produced with outstanding flours to our customers. We take pride in our commitment to delivering products that meet the highest standards of taste, texture, and consistency.

Discover below the flours that we use, sourced from Les Moulins d'Antoine, France . 

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