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Awarded 1 star in the Great Taste Awards.
Judges comment “Made a perfect, well-risen loaf with good crumb, texture and taste.”
Milled in France from French wheat.
It gives a light open textured loaf with a crisp crust.
This flour is T65 for making bread and baguettes. The 65 refers to the amount of ash that is left after burning the flour.
So T65 has 0.65% ash in it a T55 would be 0.55% ash and slightly whiter.
The French have always used local wheat. It is low in protein.
Protein when mixed with water forms gluten.
Gluten is like chewing gum and is unique in wheat. It allows the gas generated by the yeast to be trapped in bubbles.
The stronger the wheat the smaller the bubbles.
The English have historically, because of the Empire imported wheat from India, Australia, South Americas, America and Canada. These wheats are strong in protein allowing English bakers to make small bubbles. It also allows more water to be added, if you then add a bit of fat, it allows the loaf to last for longer.
Traditional French Bread is made with only flour, yeast and water. It goes stale very quickly.
English wheat has been bred to be much stronger over the last 60 years.
You can revive bread by reheating it in a hot oven for 3 minutes.
Flour Treatment Agent-
For allergens, including cereals
containing gluten, see ingredients
in bold. Made in a mill that uses
Sesame. * Supplements required
by law under The Bread and
Flour Regulations 1998
Typical Values_____per 100g
Energy ____1423 kj 333 kcal
Fat ________________ 1.3g
of which saturates ____ 0.2g
of which sugars ______ 1.5g
Protein _____________ 9.5g
Salt _________________ 0g