T55 Flour, All Purpose Bread Flour, 2kg – Buy Online in India

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Farine de ble T55 Bread flour

Traditionally milled French style T55 flour for making artisan bread, baguettes and croissants.

Price:  ₹500.00
₹ 400.00

  In stock and ready to ship

2Kg / 4.41lb / 70.55oz
Total Price:  ₹ {{Totaldis | number:2}}
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Rated 4.6/5 based on 105 customer reviews

Product Description :

Josef Marc’s T55 is perfect for making bread, puff pastries, croissants and baguettes. This type of flour is best known for making croissants. This flour gives a light open textured loaf with a crisp crust. It is medium in protein content, and when this protein is mixed with water it forms gluten.

T55 bread flour is known to be the strongest of all the flours. It is milled from a mixture of hard and soft wheat and has protein content ranging from 11% to 12%. As per the French style flour classification T55 flour has about 0.55% mineral content.

The French style bread flour being the strongest one provides immense structural support which is highly important when it comes to yeasted breads where a strong gluten network is ssential.

Josef Marc’s T55 is perfect for making bread, puff pastries, croissants and baguettes. This type of flour is best known for making croissants. This flour gives a light open textured loaf with a crisp crust. It is medium in protein content, and when this protein is mixed with water it forms gluten.

The traditional French bread is made with only flour, yeast and water. That’s why the quality of flour plays a vital role in the overall process of baking.

T55 flour is equivalent to Type 0 Italian flour, Euro 550 flour type and American all purpose flour.Our T55 flour is non-fortified, unbleached and unbromated.

INGREDIENTS

Wheat Flour, Wheat Gluten, Malted Wheat Flour, Cereal Amylase.

NUTRITIONAL FACTS
Serving Size (100g)

Calories

332

  % Daily Value*
Total Fat  1.2g 2%
          Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 70.9g 26%
          Dietary Fibre 2.9g 10%
          Total Sugars 0g  
Protein 12.8g  
Vitamin D 0mcg 0%
Calcium 133mg 10%
Iron 0mg 0%
Potassium 0mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
broiche

broiche


TOTAL TIME: 40 Minutes 


INGREDIENTS
 

T55 flour                            1000gm

Milk                                      220gm

Salt                                       20gm

Caster sugar                      60gm

Wet/Dry Yeast              40gm/12gm

Egg                                       230gm

Unsalted butter, cubed   170gm

(room temperature)


Baking Method 

Place all the ingredients in a mixing bowl.

Use Use a spiral mixer

Mix on a slow speed for 4 min and the mix on a fast speed for 6 min. Dough temperature should be at 24°C to 26°C.

Bulk fermentation for 20minutes. Scale the dough into 300gm in a mould. Intermediate proof not required. Final proof for 40 min under 75% humidity and temperature of 31ºC. The baking temperature at 200ºC under the falling temperature of 180ºC for approx.. 20 minutes for 300gm pieces.

 

 

 

 

 
White bread loaf

White bread loaf


TOTAL TIME: 60 minutes


INGREDIENTS
  • T55 flour                           1000gm
  • Salt                                      20gm
  • Caster sugar                      50gm
  • Wet/Dry Yeast              40gm/12gm
  • SB ALPHA improver        10gm
  • Oil                                          30gm
 
Baking Method 

Place all the ingredients in a mixing bowl.

Use spiral mixer

Mix on a slow speed for 4 min and the mix on a fast speed for 6 min. Dough temperature should be at 24°C to 26°C.

Bulk fermentation for 20minutes. Scale the dough into 450gm in a mould. Intermediate proof not required. Final proof for 40 min under 75% humidity and temperature of 31ºC.

 baking temperature at 200ºC under a falling temperature of 180ºC for approx.35-45 minutes for 450gm pieces.


 

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