I believe this is what it's called--no longer listed on the website. It was only in 400g bags. I think it is essentially toque natural in a coarse grind. Reminiscent of some of the de kralingse in consistency.
Anyway, I have a bag and wondered if anyone else had any especially good mixes to "jazz it up" a bit. It is good on its own (just like natural), but where natural was fine and delivered nic more quickly, it was a bit more congruent with the very short lived but lovely aroma. The coarse I feel inclined to leave in longer, but the aroma is gone very quickly.
I'm sure a 50/50 with Berwick brown would be splendid. And I have jars with small amounts of all the F&T line, although the grinds would not congrue totally... Any ideas would be welcome.
Comments
@Roderick, how much salt (if any) does this coarse plain flour contain, exactly? By salt, do you mean sodium chloride, or alkalis? Is it conditioned with water, or comes bone-dry? Can you elaborate on it?
Most (if not all) snus makers love to know:
1) what exactly is in the blend - what type of tobaccos a particular flour contains (air cured, flue cured, fire cured, sun cured; Burley, Virginia, Oriental, rustica etc; lamina / stem proportion),
2) type of grind,
and need to know
3) if it's processed, so called Express flour (pre-salted/pre-alkalized and pasteurized), or not (Raw flour).
Such flour (both kinds) is very popular in Sweden. https://www.snusbolaget.se/gora-eget-snus/
Now selling "salted but only as a preservative" is quite unheard of. Like has been mentioned before, usually tobacco flour comes either raw (ground-only, dry, without any salts/preservatives), or fully pre-salted, pre-alkalized and pasteurized (basically, a ready-made plain snus, sold dried and w/o humectants; to turn it into a suitable for consumption thing all you have to do is to mix it with water and let it stand for a while). And there's absolutely no sense to sell salted flour, that is, a dry flour which contains only sodium chloride, for dry flour doesn't need any preservative. Salt only acts as a preservative by reducing water activity, and it's not possible when the medium is dry (with already low a w). Same goes for a ""very slightly salted rustica". So, it's rather odd.
@roderick does toque still offer the ability for customer to request their own blend?