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.
Pure French style flour, perfect for making high-quality cakes and sweets. It is fine, soft and white in color. It is very light in texture and has very little mineral content. T45 is finely ground flour using the soft wheat varieties.
It is not suitable for bread but is typically used for brioche and sometimes for croissants. T45 refers to the amount of mineral content that is left after burning the flour i.e. T45 has 0.45% mineral content.
T45 flour is equivalent to Type 00 Italian flour, Euro 450 type flour and American Cake flour.
Mineral Content : 0.40% - 0.45%
Protein Content : 8.50% - 9.50%
Key Ingredients : 100% milled soft wheat
Swiss-Bake French style T45 flour is neither bleached nor chlorinated.
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