Tamso

Paris, France

We supply T00 Wheat Flour, which is processed from high-quality wheat seeds and offers a long shelf life of 12-14 months. The whitest grade of flour used in the production of some of the finest Italian breads and pastas. In every country of Europe this rare grade of flour has a different name. As only a very small fraction of the whole wheat berry can be used to make this pure flour, it is treated with great respect and is very precious. Type “00” is best used for making bread, pasta and pizza.

Type 45 is often called pastry flour, and is generally from a softer wheat . Typically made only from the innermost parts of the wheat berry the flour produced is the finest and most suited for making a wonderful elastic dough. In French flours the smaller the number the whiter the flour, the number Type 45 being an indication of the amount of ash present.

Features :

• Additive free and all-natural Milled slowly for optimal water absorption and superior yield
• A proprietary blend of the best wheat available on the global market
• Milled specifically for use at temperatures above 700^oF

Specification : 0.40-0.45% ash content/8.0-8.8% protein, chlorinated to 5.0-5.5 pH, (also available unchlorinated).

This French bread flour  is milled in France from French wheat – type T65 for making bread and baguettes. The 65 refers to the amonunt of ash that is left after burning the flour ie T65 has 0.56% ash in it  whereas T55 is 0.55% ash and slightly whiter.

This French Bread Flour gives a light open textured loaf with a crisp crust. The French have always used local wheat. It is low in protein, and when protein is mixed with water it forms gluten. Gluten is like chewing gum, it allows the gas generated by the yeast to be trapped in bubbles. The stronger the wheat the smaller the bubbles.

The English have historically, because of the Empire, imported wheat from India, Australia, South America, America and Canada. These wheats are strong in protein allowing English bakers to make small bubbles. It also allows more water to be added, if you then add a bit of fat, it allows the loaf to last for longer. English wheat has been bred to be much stronger over the last 60 years.

Traditional French Bread is made with only flour, yeast and water. It goes stale very quickly, but you can revive it by reheating it in a hot oven for 3 minutes.

Ideal for bread machines, home and craft bread making

Specification : 0.40-0.45% Ash Content/8.0-8.8% Protein, Chlorinated To 5.0-5.5 Ph, (also Available Unchlorinated).

Details :

• Moisture - 15%
• Ash - 0, 66%
• Protein - 12, 5%
• GMO - None
• Glutent Content - 30%

Applications : All kind of breads.

Premium 100% Whole Wheat flour finely ground to make it suitable for baking. Also giving the nutrition, flavour and textures of the bran and germ in everything you make with it.

Features :

• Additive free and all-natural Milled slowly for optimal water absorption and superior yield
• A proprietary blend of the best wheat available on the global market
• Milled specifically for use at temperatures above 700^oF

Specification : 0.40-0.45% ash content/8.0-8.8% protein, chlorinated to 5.0-5.5 pH, (also available unchlorinated).

The Corn Flour, delivered by us, is processed from top-quality corn seeds and has a minimal moisture content of 1-2%. The company shares glorious credentials with the leading Suppliers of Corn Flour and offers the best deal. We have developed a large storage facility that is equipped with modern facilities for loading and unloading goods. Also, it assist us in meeting bulk requirements at a time.

This blend of hard red winter and hard red spring wheat has been designed for artisan bread and replicates older milling techniques — back when flour was lightly sifted. The higher ash value increases the nutritional value of this flour and the flavor is fantastic.

This flour is not quite white flour and not quite whole grain; but, leans more towards whole wheat. And in case you are wondering, it does contain the germ. This flour is perfect sourdough, rustic European, and American style breads of any shape and size.

Specification : 0.40-0.45% ash content/8.0-8.8% protein, chlorinated to 5.0-5.5 pH, (also available unchlorinated).

This is our high extraction flour, with 10 – 15 parts sifted out, this partially screened flour leans more towards whole grain than not, though it offers a big jump in performance. Increased hydration is recommended.

Type 85 flour is a darker, more flavorful, high-extraction French-style flour that’s perfect for larger formats like miches, boules andboulots. At high hydration levels, and leavened with wild yeast, Type 85 will produce superb open-crumbed breads that will leave you thinking about your next bake.

French Strong White Bread Flour,  type T55,   imported from France – for making bread and baguettes. The 55 refers to the amonunt of ash that is left after burning the flour ie T55 has 0.55% ash in it whereas T65 flour is 0.65% ash and slightly darker.

This French Bread Flour gives a light open textured loaf with a crisp crust. The French have always used local wheat. It is low in protein, and when protein is mixed with water it forms gluten. Gluten is like chewing gum, it allows the gas generated by the yeast to be trapped in bubbles. The stronger the wheat the smaller the bubbles.

Traditional French Bread is made with only flour, yeast and water. It goes stale very quickly, but you can revive it by reheating it in a hot oven for 3 minutes.

Ideal for bread machines, home and craft bread making. We also have French T45 flour for patisserie including croissant and brioche.

Specifications :

• Moisture - 14, 1%
• Ash - 0, 56%
• Protein - 11, 5%
• GMO - None
• Glutent Content - 30%
• Falling Number - 318

Applications : All kind of breads, Pizzas, Brioches, Buns, Burgers.