Simply good food - Et voilà
Simply good food - Et voilà
Wheat flour
Pastry flour T45
Short facts : T45 refers to the ash content when burning 100g. High = more germ, bran and outer endosperm. Low = more refined
Pastry flour T45 is a type of flour that is finely milled and has a lower protein content compared to all-purpose flour. It is ideal for making delicate pastries, cakes, cookies, and other baked goods that require a light and tender texture. The “T45” classification refers to the ash content of the flour, with T45 having a low ash content indicating a finer milling process. This flour is often used in French pastry making and is known for producing flaky and tender results.
Plain flour T55
Short facts : T55 refers to the ash content when burning 100g. High = more germ, bran and outer endosperm. Low = more refined
Plain flour T55 is a type of flour commonly used in baking. It has a moderate protein content, which makes it suitable for recipes that require a balance between tenderness and structure. This flour is often used for making pastries, cakes, cookies and other baked goods that need a light and delicate texture.
High gluten flour T80
Short facts : T80 refers to the ash content when burning 100g. High = more germ, bran and outer endosperm. Low = more refined
High gluten flour T80 is a type of flour that contains a high amount of gluten, typically around 12-14%. It is commonly used in baking to provide structure and elasticity to dough, making it ideal for recipes that require a strong and sturdy dough, such as bread and pizza crusts. The “T80” designation refers to the ash content of the flour, which is a measurement of the mineral content in the flour. This type of flour is often preferred by professional bakers for its consistent performance and ability to create a chewy and well-texture in baked goods.
First clear flour T110
Short facts : T110 refers to the ash content when burning 100g. High = more germ, bran and outer endosperm. Low = more refined
First clear flour T110 is a type of flour that is milled from high-protein hard spring wheat. It is often used in baking and pastry making due to its higher protein content, which helps with gluten development in doughs and batters. The “T110” designation refers to the ash content of the flour, which indicates the mineral content present in the flour. The term “clear” in the name refers to the fact that this flour is made from only the starchy part of the wheat kernel, with the bran and germ removed. This results in a flour that is finer and lighter in texture compared to whole wheat flour.
Wholemeal flour T150
Short facts : T150 refers to the ash content when burning 100g. High = more germ, bran and outer endosperm. Low = more refined
Wholemeal flour T150 is a type of wholemeal flour that is made from the entire wheat grain, including the bran, germ, and endosperm. The “T150” refers to the extraction rate, indicating that this flour contains 100% of the original grain with no parts removed. This type of flour is rich in fiber, vitamins, and minerals, making it a nutritious choice for baking and cooking. It has a slightly coarser texture compared to white flour and adds a nutty flavour to baked goods.
