Wheat flour, essential for bread
Flour can be made from all kinds of grain and even from other plants like lentils or chestnuts. But common wheat is the most widely used.
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Where does flour come from?
Flour can be made from all kinds of grain and even from other plants (like lentils, for example). However, common wheat is the most widely used thanks to the many different ways it can be used in food.
Broyeur moulin farine by Passion Céréales, Mathilde TOULETIntercéréales
How is flour made?
Flour is made by grinding the wheat grain:
first, grains are selected from several wheat varieties and gathered together; ;
then, the grains are sorted, and moisture is added;
Finally, they are ground and sieved repeatedly to get a finer flour.
Farine vrac by Passion CéréalesIntercéréales
What does the T stand for on flour packaging in France?
The T number given on flour packaging in France is used to define different types of flour according to their ash rate: the higher the T number, the more mineral ash is present. In other words, the higher the T number, the closer you get to whole wheat flour
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Types of flour
In France, wheat flour is divided into 6 types: from T45 to T150. The higher the T number, the higher the bran content and therefore the closer you get to whole wheat flour. Each flour has its own uses: from pastry making to farmhouse bread to biscuits and more.
Des croissants prêts à cuire sur une plaque de cuisson by Passion CéréalesIntercéréales
T45: pastry flour
This flour contains less than 0.5% mineral material. It has a pure white and silky appearance and is used in cooking, and especially to make pastries.
pains baguettes tradition by Sebastien d'HalloyIntercéréales
T55 and 65: all-purpose flour for bread, cakes and crepes
Type 65 flour, which has an ash rate of between 0.62% et 0.75% per 3.5 ounces (100 g) of flour, is the most widely used flour for bread-making.
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T80 and T110: bread flour or first clear flour for specialty loaves
T80 (0.75%–0.90%) and T110 (1%–1.2%), also known collectively as brown flour, are used for farmhouse bread, bran bread, and specialist loaves.
Ressuage : des pains de campagne ronds farinés sur une grille by Passion CéréalesIntercéréales
T150: for whole wheat loaves
This flour contains more than 1.4% of mineral material and is used to make whole wheat bread.
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Traditional French flour
Traditional flour varieties are used to make Baguettes de Tradition Française (Traditional Baguettes), a designation that has been regulated under French law since 1993. Traditional French flour is type T65.
pains tourtes de seigle et pains aux fruits by Sebastien d'HalloyIntercéréales
Flour preparations for specialty loaves
Preparations are flour varieties sold in France containing the ingredients for making specialty loaves, such as dried fruit, grain, bran ...
Farine complète by Passion CéréaleIntercéréales
Organic flour
Organic flour is obtained from wheat that has been farmed organically. It is certified as such by independent organizations.
Variété ancienne de blé pour farine by Passion CéréalesIntercéréales
Traditional flour varieties
Traditional wheat flour is made from wheat varieties that were farmed in the past, with regional names such as the Barbu du Mâconnais or the Rouge de Bordeaux. Since being rediscovered by farmers and millers, they are often produced organically.
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