2017年3月23日 · The 55 refers to the amount of mineral content that is left after burning the flour i.e. T55 has about 0.55% mineral content. T55 flour is equivalent to Type 0 Italian flour, Euro 550 flour type and American all purpose flour.

2013年9月9日 · 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”).

T55 flour, similar to T45, is a commonly used wheat flour, especially in French culinary traditions. With a moderate ash content, T55 strikes a balance between refinement and versatility. It is suitable for a wide range of baking applications, including French bread and yeast-based recipes.

2019年3月27日 · French Flour Types. When baking bread using French flour, you’ll need to know what type to use. Each bag of French flour is labelled with a number. It’s important to understand these numbers. Typically, French flour for breadmaking is Type 55 or T55. The higher the number, the more of the whole grain it contains.

Pastry French Flour T55 Appropriate and recommended for use in all your cakes, viennoiseries (croissants), brioches, crepes, and recipes calling for pastry flour. All of our flours are Unbleached, Non-bromated, and GMO-Free!

2022年6月6日 · For example, while 30 years ago when I started baking T45-type flour were commonly used for viennoiserie (think croissant, puff pastry, brioche), today T55-type flours are commonly used for making them as this gives more flavour.

2024年5月23日 · T55 flour is a versatile and widely used flour in French baking, ideal for bread making and a variety of other baked goods. Its balanced protein content and mineral composition make it a go-to choice for achieving the perfect texture and …

2004年8月25日 · For Type 55: try mixing some all-purpose (plain) flour into bread (strong) flour. Bread (strong) flour on its own is probably too strong for any French recipe. The highest protein content you’d want in a flour for French bread would be 12 to 12.5%, tops.

Foricher T55 pastry flour is milled from soft wheat, and produced in France from 100% French wheat. T55 flour is an essential ingredient in cooking and pastry-making, appreciated for its versatility and ability to produce consistent, high-quality results.

Perfect for making baguettes, providing good extensibility of the dough and crumb structure. It also performs well as an all-round bread flour. Our Head Baker Chris also recommends this flour for doughnuts and pain au lait.