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February 2021

Published by Xavier Harlé on

Initiated by Burgundian farmers in the 1990s, the CRC® approach developed in the early 2000s from an ambition: to grow high quality French cereals, according to reasoned agricultural practices. At its Strasbourg site, SIL FALA (Lesaffre group) manufactures durum wheat sourdough from flours from the CRC® sector. Special feature in the winter 2021 issue of L’Envol.

 

 

 

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