Type 55 wheat flour for cooking and baking.
Made from wheat grown in sustainable agriculture, this weak T55 flour is particularly suitable for cooking and baking:
- use in the kitchen for sauces, roux, breadcrumbs, soufflés, pizza dough and pancakes.
- pasta with cabbages as lightning, Paris-Brest, nuns, Saint Honoré, chouquettes, cabbages, gougères ...
- friable pasta and especially pies, broken pasta, shortbread pasta, dark pasta, sweet pasta ...
- biscuits, Christmas cookies and biscuits.
- yellow pasta or battered pasta (sugar-based and eggs added to flour) such as cakes, madeleines, génoises and pound cake.
Indeed, this flour has the particularity of stretching well and the dough produced with little retracts when cooked, making it an excellent product for pizzas, pies and other biscuits.
It is produced in sustainable agriculture CRC (Controlled Reasoned Cultivation). This official label brings many guarantees:
- the crops are at least 250 m. from all sources of pollution.
- no chemical treatment is allowed, the wheat is preserved naturally, without additives.
- cereals and flour are produced, stored and processed in France, in the Tarn.
- The manure of wheat crops is not made with sewage sludge.
- the water points of the farms that grow this wheat are protected.
- hedgerows and flowering fallow land are developed to house pollinating insects and provide them with habitat and resources to live and thrive.
- farmers are aware of the protection of the environment, protected species and promote Biodiversity.
- for treatments and fertilization of crops, only certain products are used as a last resort and are subject to rigorous selection.
- the seeds are selected according to the earth.
This wheat flour is milled mechanically by Maury mills in the Tarn, without chemical treatments or additives for its conservation.
Naturally contains gluten.
Package of 1 kg
Wheat grown and ground in France, in the South-West (Gers and Tarn).
FAQs
Type 55 is the standard, hard-wheat white flour for baking, including puff pastries (“pâte feuilletée”). Type 45 is often called pastry flour, and is generally from a softer wheat (this corresponds to what older French texts call “farine de gruau”).
What is the equivalent to French T55 flour? ›
T55 flour is equivalent to Type 0 Italian flour, Euro 550 type flour and American all-purpose flour.
Can you use T55 flour for bread? ›
TWF T55 Bread Flour is an excellent choice for anyone looking to make high-quality bread.
Is wheat flour Sustainable? ›
Most large-scale production of wheat relies on synthetic fertilizer, which contributes to climate change, algae blooms, and oceanic “dead zones” when nutrients from these fertilizers run off into the environment.
How is T55 flour made? ›
Description of FRENCH STYLE T55 FLOUR
Crafted from a blend of soft & hard wheat varieties, this versatile flour boasts low ash and moderate gluten content, with a protein range of 11% to 12%. The granulation size is carefully regulated to ensure consistent baking outcomes each time this flour is used.
What is the difference between T55 and T45 flour? ›
In France, there are different types of flour, the higher the type number the more minerals your flour contains. T45 : This is a white flour generally used for pastries, cakes, etc., but also for pizza dough. T55 : This is a white flour used for "white" or "ordinary" bread, pastry doughs and pizzas.
What is T55 flour for croissants? ›
T55 is French Type 55 style general purpose flour suitable for a variety of baked goods including croissants. It is made from hard wheat varieties and has low ash and moderate gluten content. It gives a light open textured loaf with a crisp crust. It is ideal for making breads, puff pastries, croissants and baguettes.
What is the best flour for homemade bread? ›
While bread flour is the best option, it can sometimes be used if you don't have bread flour. “Check the protein content,” advises Chef Jürgen, since it can vary from brand to brand, and an all-purpose flour that contains protein on the higher end of the range, 12 to 13 percent, will produce a better outcome.
What flour is best for croissants? ›
What type of flour should I use? 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 kind of flour do French bakeries use? ›
The French typically use Type 55 flour for their baguettes, which has a lower protein content than All-Purpose flour (usually 11.5% protein). I know that's not found in your standard supermarket, but you can buy it online from King Arthur Flour.
Overall, the ideal flour for baguettes should have a moderate protein content, a fine texture, and should be of high quality. While traditional French type 55 flour is the ideal choice, a combination of all-purpose and bread flour can also work well in its place.
What is T55 flour in italian? ›
T55 flour is equivalent to type 0 italian flour, euro 550 flour type and american all purpose flour. Our farine de ble T55 bread flour is used by chefs & bakers across the globe.
What flour is the most sustainable? ›
Rye flour. Here's what you need to know about rye: It's a sustainability superstar. In agriculture, rye has the almost magical capacity to improve soil health. (And bonus: Our rye flour — both medium rye and pumpernickel — is also organic!)
Who should not eat wheat flour? ›
However, gluten is not harmful except for a small percent of the population with conditions like celiac disease, inflammatory bowel syndrome (IBS), or gluten allergy and people who cannot tolerate gluten and must eradicate it from their diet to reduce abdominal pain and other symptoms associated with their condition.
Why is it not advisable to save wheat flour? ›
It is not advisable to sieve wheat flour because, on sieving, wheat bran, which is rich in nutrients and fibre, is removed. It is better to hand-pick and remove the impurities.
What is the difference between French flour and American flour? ›
French flour is 'softer' and contains less gluten. It will contains grains only grown in France.
What is the difference between wheat flour and all-purpose flour? ›
All-purpose flour: All-purpose flour is a type of refined enriched wheat flour used for a myriad of things including baking, as a thickening agent, or breading. Whole wheat flour: Whole wheat flour is a whole grain that provides more fiber and other nutrients naturally than refined enriched flours.
What is a substitute for T45 flour? ›
For those of you who are abroad, you may notice that a lot of my recipes calls for T45 flour. If you don't have this on hand, you can mix some all-purpose flour with corn starch to have a quick alternative to cake flour at home. Cake Flour – 1 cup minus 2 tbsp (100g) all purpose flour + 2 tbsp cornstarch.
