Grands Moulins de Paris imported French bread flour T65 is ideal for baking traditional baguettes or breads. The journey begins in a French mill and ends in your oven or bread machine!
What is T65 Flour?
This is the French classification for flour. It is based on the resulting amount of residue after processing 10kg (22lbs of flour) in a 900°C (1,650°F) oven.
T65 is considered a whole flour classification, as it has a higher degree of mineral content and more bran leftover. A higher number means higher bran content.
T65 corresponds to a 0 Italian type.
Why Use T65 Traditional Flour?
Do you want to bake traditional French bread or baguettes? Are you trying to achieve a delicious crumb and a crispy crust? If so, then this is the flour for you.
A specially designed flour for bread making, why not use it in your next bake and enjoy the authentic taste – a flavour that you simply can’t get from Australian bread flours.
The 65% ash content makes a creamier coloured crumb than T55 French bread flour.
We offer a choice of 1kg and 25kg packages.
Josh Hartley (verified owner) –
Love this flour. I read somewhere that because of strict French regulation on wheat, it is more suitable for gluten intolerance and I must say it doesn’t affect me at all using this in the bread maker. Makes some stunning loaves