T55 Wheat Flour

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.