Buy 5 of the 1kg bags for a 10% discount!
A low-strength (10% protein) fine white roller milled bread and viennoiserie flour, and one of the most popular and commonly used flours in French baking. Suitable for most general baking – from simple enriched “pain viennois” soft white bread through to superb puff pastry, choux pastry cakes, and buns. In simple terms the T55 number refers to how fine or refined a flour’s texture is, and T55 is usually considered the pastry chef’s typical French flour. So when you want to create that delicate, soft, beautifully light texture in the best Parisian éclair, millefeuille, brioche and tarts, this is the perfect flour to choose.
The miller, Foricher les Moulins, is one of France’s most respected companies and their flour is found in many of the finest kitchens and bakeries in France.
Ingredients: wheat flour, calcium carbonate, dried ferrous sulphate, thiamine hydrochloride, nicotinamide
Nutritional information / 100g
| Energy | 275kcal / 1168kJ |
| Fat | 1.5g |
| ...of which saturates | 0.3g |
| Carbohydrate | 58g |
| ...of which sugars | 1.7g |
| Proteins | 10g |
| Salt | <0.001g |
| Net Unit Of Measure | kg |
|---|---|
| Net Unit | 1 |
