Login
Raw materials/Variety/Race
The Farine de Blé noir de Bretagne or Farine de Blé Noir de Bretagne-Gwinizh du Breizh PGI is flour obtained from the milling of buckwheat grains from the Fagopyrum esculentum species, Harpe a/o black Tetra Harpe of silvery type varieties.
Method of working/Cultivation/Breeding
Farine de Blé Noir de Bretagne PGI is produced in conformity with the traditional method, starting from the wheat cultivation techniques developed by the Breton farmers. The ground is prepared for sowing with the so-called "false seedbed technique". The weeds can germinate on the ground prepared for sowing, so that phytosanitary products are not necessary. Later the seedbed is prepared on the ground. Sowing takes place in May-June, whilst harvesting in September-October. After cleaning, the grain milling takes place by means of milling stone or cylinder. All the production phases, from wheat farming to storage and flour processing, have to take place in the production area.
Aspect and Taste
Farine de Blé Noir de Bretagne PGI, differently from others, features a rich colour due to the thickness of buckwheat from Brittany, which is smaller than the other grains. It is characterised by a strong aroma and a rich flavour.
Production Zone
The production area of Farine de Blé Noir de Bretagne PGI covers different municipal areas in the departments of Côtes d'Armor, Finistère, Ille-et-Vilaine, Morbihan and Loire Atlantique in region Brittany, and the cantons of Pouancé and Candé in the department of Maine-et-Loire, and Saint-Aignan sur Roe in the department of Mayenne, in region Loire.
History
The production of buckwheat in Brittany flaunts ancient origins. In fact, it has been produced for personal consumption since the 14th century. The production of flour, on the contrary, goes back to the 15th century, as demonstrated by the high number of mills which can be found in the region. Today they are about thirty. Plus, Brittany flaunts an ancestral know-how in preparing crêpes and flat breads from this flour, in fact, all farmers owned a cast iron pan, called galetière or billig, to put on the fire and cook the batter. Indeed, buckwheat crêpes were eaten at least once a week.
Gastronomy
Farine de Blé Noir de Bretagne PGI has to be stored in a fresh, dry and ventilated room. To appreciate all its qualities, it is advised to consume it within nine months from milling. It is the primary ingredient to prepare the famous local crêpes e flat breads, which today are exported all over the world.
Marketing
The product is sold as Farine de Blé Noir de Bretagne PGI. It is sold loose or packed in bags weighing from 0.5 to 25 kg.
Distinctive features
Farine de Blé Noir de Bretagne PGI owes its peculiarities to the adaptability of buckwheat from Brittany to both the climatic conditions and the characteristics of the production area, in addition to the cultivation techniques passed on from generation to generation. Plus, its unique colour is due to the different thickness of this wheat compared with the others, and this is a distinctive feature also of its by-products, which are darker and have a characteristic colour.