T65 Wheat Flour

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.