Discover Moul-Bie T55 Soft Blanche Flour 25kg, perfect for cakes, pastries, and more. Achieve light, airy results with this versatile French flour.

Moul-Bie T55 Soft Blanche Flour 25kg

SKU:
12928
|
UPC:
3162780048935
£41.09 (Inc. VAT)
£41.09 (Ex. VAT)
Current Stock:
3
Adding to cart… The item has been added
global
Description

T55 Soft Blanche Flour

Moul-Bie T55 Soft Blanche Flour is a versatile French wheat flour designed to produce light and airy baked goods. With a protein content of approximately 10.3%, this flour offers a balanced gluten structure, making it ideal for a variety of sweet and savoury recipes. Its fine milling ensures a smooth texture, contributing to consistent and reliable results in your baking endeavours.

Key Features:

  • Suitable for a wide range of baked goods, including cakes, sponges, choux pastry, and liquid dough bases.
  • Fine milling provides a smooth texture, enhancing the quality of your baked products.
  • Approximately 10.3% protein, offering the right structure for delicate pastries without being overly strong.
  • Reliable performance, ensuring your baking projects turn out as expected every time.
  • Size: 25kg

Recipe Inspiration:

  • Classic Victoria Sponge Cake: Create a light and fluffy sponge cake, perfect for afternoon tea.
  • Choux Pastry Eclairs: Craft delicate eclairs filled with your choice of cream or custard.
  • Crêpes: Prepare thin and tender crêpes, ideal for sweet or savoury fillings.
  • Yorkshire Puddings: Achieve airy and crisp Yorkshire puddings to accompany your Sunday roast.

What is T55 flour used for?

T55 flour is commonly used in French baking for making products like sponge cakes, choux pastry, and other delicate baked goods that require a fine texture.

How does T55 flour differ from other flours?

T55 flour has a lower protein content compared to bread flours, making it suitable for pastries and cakes that need a tender crumb. Its fine milling also contributes to a smoother texture.

Can T55 flour be used for bread making?

While T55 flour can be used for certain types of bread, it is primarily designed for pastries and cakes. For bread making, flours with higher protein content, such as T65 or T80, are typically preferred.

Ingredients:

WHEAT flour, calcium carbonate, nicotinamide, iron, thiamin

May contain: Barley, Oats, Rye

Allergens are highlighted in BOLD.

Suitable for a Vegetarian diet

Y

Suitable for a Vegan diet

Y

 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.