Swiss Bake French style flours are traditionally milled by artisan millers and the entire flour range is produced from imported French grown wheat or with a blend of locally grown equivalent wheat varieties.
These quality flours from us are a result of our dedication and passion for well-crafted flour. Each year we produce only a limited quantity of each refined flour on order estimates from our most demanding chefs and bakers.
French classification for flour is based on the resulting amount of residue after processing 10 kg of flour in a 600º C furnace. T45 or Type 45 is the lowest and whitest flour with only around 45 grams of mineral contents left after the burning process and no part of the bran (outer enveloping shell of the grain) remaining. Similarly, T150 has around 150 grams of mineral contents and is considered as whole-wheat flour due to high bran leftover.
Wholemeal French style course Flour; type T150 is ideal for making whole wheat, high fiber artisan breads and baguettes. This type of flour is best suited for all your whole wheat baking needs. This flour gives a brown textured loaf with a crisp crust. It is high in mineral content & protein and gives a nice wholemeal aroma. This wholesome flour gives nutrition, texture and flavour of wholemeal (including bran & germ)to everything that you bake with it.
The 150 refers to the amount of mineral content that is left after burning the flour i.e. T150 has about 1.50% mineral content.
T150 flour is equivalent to Type 2 Italian flour, Euro 1150 flour type and wholemeal bread flour.
Mineral Content : 1.25% - 1.50%
Protein Content : 12.0% - 13.5%
Key Ingredients: Whole Wheat Flour, Wheat Gluten, Malted Wheat flour, Cereal Amylase
Swiss-Bake French style T65 flour is non-fortified, unbleached and non-bromated
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