Francine Farine de ble Fluide - French Imported T45 Original Fluid Wheat Flour, (2 Pack, Total of 2kg)

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Then, take the remaining exposed part and fold that in half so that its edge will gently touch the edge of the previously folded part. It’s better to roll your dough lengthwise because it makes it easier to lengthen it while not widening it.

Remove all the excess flour from your dough before folding it, if there’s any. Take one side and fold the dough over ⅓ of its surface so that ⅔ of the dough is covered by itself. In France, the number that indicates the type of flour also indicates the milligram of ashes per ten grams of flour. Flour that has a type of 55 is considered the standard, while type 45 is known as more of a French dessert or French pastry flour. Finally, I prefer using unbleached flour. I find that it has better flavor than its bleached counterpart. Not only that, it’s also a great source of vitamin E!Interestingly, in some countries, for example, Canada, it is mandatory to fortify white flour with folic acid, iron, and vitamin B, making the flour enriched. Learn how to make bread the French way in one of my breadmaking courses, there’s plenty to choose from including online classes which are bespoke. Lastly, do tell me how your homemade croissants turned out in the comments section below. I would love to hear it. Happy baking! More European Recipes to Try

Biscuits are another popular use for this type of flour, both sweet and savory. The low protein content helps prevent the biscuits from becoming tough, while the fine texture helps to create a light, tender crumb. Some popular types of biscuits made with this flour include shortbread, scones, and tea biscuits. This dark medium granulation flour is milled from imported German rye grains and grits. It is slightly dark and milled closer to bran than the endosperm. It gives a dense and dark texture with full rye flavour (slightly sour). This flour can be used in combination with refined wheat flour to make varieties of rye sandwich breads and other artisan rye breads.The flavor of the bread produced by a flour type depends on the bran content, as per research. Since out of the three types of flour, T65 flour has the highest mineral and hence bran content, it has the richest flavor. Second, I prefer using T45 flour. Now, I can spend an entire post just talking about French flour classifications, but just for our purposes today, T45 is finely ground flour from soft wheat.