T150 Flour - SwissBake® French Style T150 Wholemeal Flour (2024)

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T150 Flour - SwissBake® French Style T150 Wholemeal Flour (1)

T150 Flour - SwissBake® French Style T150 Wholemeal Flour (2)

CODE - F12900

T150 is a wholemeal French style coarse Flour. This Flour gives brown textured loaf with a crisp crust; it is best suited for all our whole wheat baking needs....Read More

  • Made from select wheat varieties
  • Whole wheat high gluten flour
  • Consistent quality and baking output
  • Suitable for traditional and artisan breads

USAGE : Fine ground wholemeal artisian flour. A finely ground wholemeal flour for artisian & traditional baking

DOSAGE : As required

Available Pack Sizes :

20 KG PAPER BAG

Description of FRENCH STYLE T150 FLOUR

T150 is French Type 150 style whole wheat flour suitable for traditional and artisan European breads. It gives brown texture to the crumb and makes crisp dark crust. It has a high gluten percentage suitable from artisan bread baking. Ideal for use in whole wheat baked products like breads and baguettes.

Key Ingredients

Whole Wheat Flour, Malted wheat flour, Cereal Amylase.

Method

As per your recipe.

FAQ on FRENCH STYLE T150 FLOUR

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T150 Flour - SwissBake® French Style T150 Wholemeal Flour (2024)

FAQs

What is T150 flour? ›

T150 is French Type 150 style whole wheat flour suitable for traditional and artisan European breads. It gives brown texture to the crumb and makes crisp dark crust. It has a high gluten percentage suitable from artisan bread baking. Ideal for use in whole wheat baked products like breads and baguettes.

What is the French equivalent of wholemeal flour? ›

Brun de Plaisir CRC T150 (French Wholemeal Flour) is wholemeal, rollermilled flour from soft wheat by one of France's foremost mills, Foricher. It has achieved both CRC and the French Red Label for quality and traceability. For use in traditional bread making. T150 is a silky flour with larger particles of bran.

What is the difference between T80 and T150 flour? ›

T80: also called brown flour, T80 flour is perfect for making farmhouse or semi-wholemeal breads; T110: this wholemeal flour is used to prepare wholemeal and special breads; T150 or integral flour: contains the most bran and consequently the most minerals and nutrients. This flour is used to make wholemeal breads.

Can I use plain flour instead of wholemeal flour? ›

Yes, you can use white flour instead of whole wheat flour in most recipes. White flour is made from wheat grains that have been milled to remove the bran and the germ, leaving the endosperm.

What is the strongest flour in the world? ›

All About Organic Traditional Strong White Bread Flour:

It is the strongest of all flours and contains more protein, ranging from 12 to 14 percent. This helps produce more rise and structural support in the dough, allowing the final product to lift and hold shape.

What kind of flour do they use in France? ›

Typically, French flour for breadmaking is Type 55 or T55. The higher the number, the more of the whole grain it contains. The type number refers to the amount mineral content.

What is wholemeal flour called in the US? ›

Whole-wheat flour (in the US) or wholemeal flour (in the UK) is a powdery substance, a basic food ingredient, derived by grinding or mashing the whole grain of wheat, also known as the wheatberry.

Is there a difference between whole wheat flour and wholemeal flour? ›

Wholemeal bread flour (also known as 'whole-wheat') is, as the name suggests, made from the crushing of the whole grain, therefore includes the bran, germ and endosperm so has a nutty taste that white flour. It's often thought that 'Brown' bread is made from wholemeal flour.

Is wholemeal flour the same as brown flour? ›

Wholemeal – This is made from the whole wheat grain with nothing added or taken away. Brown – This usually contains about 85% of the original grain. Some bran and germ have been removed. White – This usually contains around 75% of the wheat grain.

Which flour is best for croissants? ›

Most French croissant recipes use pastry flour (T45) to produce a croissant with a light, delicate texture. Bread flour or All Purpose can be used to produce a chewier, more sturdy croissant.

What does T80 flour mean? ›

T80 = 0.75 to 0.90% remaining ash per 5.00g flour. T110 = 1.00% to 1.20% remaining ash per 5.00g flour. T150 < 1.40% or more remaining ash per 5.00g flour. So the lower the number the whiter the flour; the higher the number the closer to wholemeal it gets? That's pretty much it.

What do the T numbers mean in flour? ›

Higher T numbers suggest a coarser flour with more bran and germ, imparting a robust flavor, while lower T numbers indicate a finer, more refined flour, ideal for delicate pastries.

Is it OK to substitute all-purpose flour for whole wheat flour? ›

Most recipes can't tolerate a complete substitution, so start by substituting one-quarter of the all-purpose flour with whole wheat flour. Increase to half the next time you bake if you would like to try more and note how it changes the final product.

Can you buy wholemeal plain flour? ›

Allinson Wholemeal Plain Flour 1kg | Sainsbury's.

Why is my whole wheat bread not rising? ›

If your bread isn't rising, make sure your yeast hasn't expired. Yeast is a living organism, so if you've kept it in the fridge too long, some of it may die, and it won't produce enough rise. So check the expiration date, and store it in the fridge or freezer. If it's past the date on the package, replace it.

What is T65 flour in the USA? ›

Strong French style little coarse Bread Flour; type T65 is ideal for making baguettes and artisan dark breads. This type of flour is best known for making baguettes. This flour gives a light open textured loaf with a crisp crust.

Is Chefs flour the same as all-purpose flour? ›

A: They're both 00 flour, meaning that the particle size of the final product is much smaller than particle sizes you'd find in a typical American flour. The difference between the two flours is gluten content. The blue label is, from what I've read, in the 11-12% range (similar to American all-purpose flour).

Is T45 flour the same as all-purpose flour? ›

Pastry Flour / T45:

An unbleached flour made from soft wheat, with protein levels somewhere between cake flour and all-purpose flour (8 to 9 percent). Pastry flour strikes the ideal balance between flakiness and tenderness, making it perfect for pies, tarts and many cookies.

Is Type 405 flour all-purpose flour? ›

Germany's Flour Type 405 is equivalent to pastry flour. Pastry flour is made from soft wheat and has a gluten content of 8-10%.

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