Moul-Bie T45 Patisserie Violette Flour 25kg

T45 Patisserie Flour

Moul-Bie T45 Patisserie Violette Flour is a premium French flour specifically designed for creating delicate pastries that require a fine texture and consistent rise. With a protein content of 11.5%, this flour offers excellent dough development, resulting in light and airy pastries with a satisfying flakiness. Its finely milled composition ensures a smooth and elastic dough that's easy to work with, making it ideal for crafting classic French viennoiseries and other refined baked goods.

Key Features:

• High-quality French flour, milled in France to traditional standards, ensuring consistent quality.
• T45 strength rating is perfect for pastries requiring a fine texture and delicate rise.
• 11.5% protein content provides excellent dough development for light, airy pastries.
• Finely milled composition ensures a smooth, elastic dough that's easy to handle.
• Ideal for a wide range of pastries, including croissants, pains au chocolat, brioche, and puff pastry.

Recipe Inspiration:

• Classic Croissants: Use Moul-Bie T45 Flour to create buttery, flaky croissants with a tender crumb.
• Pain au Chocolat: Craft this beloved pastry by layering chocolate within a delicate, flaky dough.
• Brioche Buns: Achieve soft, pillowy buns perfect for breakfast or as a base for gourmet burgers.
• Puff Pastry Tarts: Create elegant tarts with a crisp, golden base and your choice of sweet or savoury fillings.

Why is it called Violette flour?

The term "Violette" refers to the flour's fine milling and slightly purplish hue in traditional French terminology, which indicates its suitability for delicate patisserie work.

How should Moul-Bie T45 flour be stored for best results?

Keep the flour in a cool, dry place, ideally in an airtight container to maintain freshness and prevent moisture from affecting its performance.

Does T45 flour behave differently when making laminated dough?

Yes, its fine texture and lower gluten strength allow the dough to stretch evenly, helping to create even, consistent layers without tearing during lamination.

Ingredients:

WHEAT flour, WHEAT GLUTEN, calcium carbonate, nicotinamide, iron, thiamin

Allergens are highlighted in BOLD.

Additional Allergen Information WHEAT, GLUTEN MAY CONTAIN - BARLEY, OATS, RYE

Please be aware that ingredients, including allergens, are subject to change. At Infusions, we consistently update our product database and strive to provide accurate allergen information for each product. If you have concerns about allergens, we strongly advise checking the product label before using it.