French Flour T65
In France, flours are categorized by "type" numbers, which indicate the amount of mineral content remaining after processing. The "T" stands for "Type," and the number reflects the ash content:
T45: Pastry flour with approximately 0.45% mineral content.
T55: Standard white flour with about 0.55% mineral content.
T65: Bread flour with roughly 0.65% mineral content.
Higher numbers indicate flours with more of the grain's outer parts, resulting in higher mineral content and a darker color. T65 flour, with its higher mineral content, is commonly used for making traditional French breads like baguettes and other artisanal loaves. It provides a balance between the lightness of white flours and the robust flavour of whole grain flours.
T65 French flour is best suited for artisan breads and rustic loaves, thanks to its higher protein content and slightly higher ash content compared to standard white flour. It provides a good balance between strength and extensibility, making it ideal for:
Best uses for T65 flour:
Baguettes – The classic French baguette benefits from T65's ability to develop a crispy crust and an open, airy crumb.
Pain de Campagne (Country Bread) – A rustic French bread with a slightly denser texture and deeper flavour.
Sourdough Bread – The slightly higher mineral content helps with fermentation and enhances the depth of flavour.
Ciabatta & Other Artisan Loaves – Works well in high-hydration doughs for open crumb structure.
Pizza Dough – T65 can be a good alternative to Tipo 00 flour, providing more chew while still maintaining some lightness.
Why use T65 flour?
Higher protein (~12-13.5%) → Good gluten development for chewy, structured bread.
Higher ash content (~0.65%) → More minerals and flavour, leading to a slightly off-white color.
Better hydration absorption → Can hold more water, making for better fermentation and an airy crumb.
If you’re looking for an authentic French-style bread, T65 is a great choice!
Available in 1/2 or 1 ton quantities (25KG paper sacks)
