A versatile T55 French flour crafted from Gruau-quality wheat, suitable for daily artisan bread, laminated doughs, and viennoiserie. Offers excellent balance between strength and extensibility. Key Features: Type T55: medium...
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A versatile T55 French flour crafted from Gruau-quality wheat, suitable for daily artisan bread, laminated doughs, and viennoiserie. Offers excellent balance between strength and extensibility.
Key Features:
Type T55: medium protein, versatile use
Great for baguettes, croissants, and Danish pastries
Excellent fermentation tolerance
Consistent results for bakeries & restaurants
Professional Usage Tips:
Ideal hydration: 60–65%
Works well with preferments or sourdough starter
Pair with T65 or T45 for custom blends
Storage Advice:
Store sealed in a dry, cool area. Avoid direct sunlight. Use within 6 months.
Bake with precision and flexibility using this bakery staple from France.
