Farine de ble T55 Bread flour

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