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Francine Wheat Flour, T55 French Flour from France with Lower Gluten Content, Makes Great Breads, Pastries and Desserts, 35.3oz/1 kg

Product ID: B0148O4N3I Condition: New

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Product Description

Francine Wheat Flour, T55 French Flour from France with Lower Gluten Content, Makes Great Breads, Pastries and Desserts, 35.3oz/1 kg

AUTHENTIC FRENCH FLOUR: Premium soft white wheat flour imported from Europe; grown and milled in France. T55 French flour provides an optimal balance of gluten strength and softness ideal for baking bread, pizza, cake, and pastry doughs with a light, airy texture, tender crumb, and crisp crust.
BETTER FOR YOU: Made from natural, unbleached wheat with naturally low gluten content and no glyphosate, Francine flour is cleaner and more wholesome than most American flours. It’s unprocessed and lighter on the stomach, making it a healthy choice for your baked goods.
T55 ALL-PURPOSE FLOUR: T55 wheat flour is extremely versatile, supporting a perfect rise in all kinds of baking — from baguettes and sourdough bread to pastries and desserts. You'll notice the superior quality in both your doughs and the finished products.
RESPONSIBLE FRENCH FARMING: Grown by over 10,000 VIVESCIA Cooperative farmers in France, our flours promote sustainable agriculture and environmental responsibility. Packed in a 1 kilogram bag, it’s convenient for bulk baking or everyday home use.
TRUSTED FRENCH BRAND: Francine is a beloved French flour brand trusted by artisans and home bakers across France for generations. A sub-brand of Grands Moulins de Paris, Francine offers organic, bio, and traditional flours including T45, T55, and T65.

Getting good quality flour is the easiest way to improve the way your bread will look and taste. Flour from supermarkets tends to be very white, often old, lacking in taste and natural enzymes, and, most important, not very useful for bread baking. Understanding flour types: French flour type numbers indicate the ash content (in milligrams) per 10 g flour. The numbers are a factor 10 lower than the German types. Type 55 is the standard, hard-wheat white flour for baking, including puff pastries ("pÃ¢te feuilletÃ©e"). 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"). Some recipes use Type 45 for croissants although many French bakers use Type 55 or a combination of Types 45 and 55. Types 65, 80, and 110 are strong bread flours of increasing darkness, and type 150 is a wholemeal flour. Note that there is no type 40 French flour like the German type 405, the closest is type 45.