1. Understanding flour types: T45, T55, T65... what do they really mean?<\/strong><\/h2>\nThe \u201cT\u201d stands for ash content<\/strong>, that is, the quantity of minerals remaining after the flour has been burned.
The higher the number, the more complete the flour.<\/p>\n\n- \n
T45<\/strong> Very white flour, ideal for pastries and viennoiseries.<\/p>\n<\/li>\n- \n
T55<\/strong> Multi-purpose flour, perfect for everyday breads, leavened doughs and brioches.<\/p>\n<\/li>\n- \n
T65<\/strong> typical for traditional French breads, gives a better taste and better hydration.<\/p>\n<\/li>\n- \n
T80 to T150<\/strong> Semi-complete to wholemeal flours, rich in fiber, used for more rustic breads.<\/p>\n<\/li>\n<\/ul>\n\ud83d\udc49 The choice of type therefore depends above all on end use<\/strong>.<\/p>\n
\n2. Protein content: the most important technical criterion<\/strong><\/h2>\nFor a professional, protein content is a key indicator.
It has a direct impact on :<\/p>\n
\n- \n
the force<\/strong> flour<\/p>\n<\/li>\n- \n
l\u2019elasticity<\/strong> paste<\/p>\n<\/li>\n- \n
the kneading resistance<\/strong><\/p>\n<\/li>\n- \n
the water absorption capacity<\/strong><\/p>\n<\/li>\n- \n
the bread development<\/strong><\/p>\n<\/li>\n<\/ul>\nFor traditional or special breads, we recommend a flour rich in protein<\/strong> (often >11%).
For viennoiserie, we're looking for a balanced flour<\/strong>, sufficiently strong but with good extensibility.<\/p>\n\ud83d\udc49 Poorly selected flour on this criterion can result in flat bread, a tight crumb or dough that tears.<\/p>\n
\n3. W and P\/L forces: reading a data sheet like a pro<\/strong><\/h2>\nProfessional flours are often accompanied by alveographic analyses (Chopin type) to measure :<\/p>\n
\n- \n
W<\/strong> the power of flour<\/p>\n<\/li>\n- \n
P\/L<\/strong> The balance between resistance (P) and extensibility (L)<\/p>\n<\/li>\n<\/ul>\nA few simple guidelines:<\/strong><\/p>\n\n- \n
W 180-240<\/strong> common breads, baguettes<\/p>\n<\/li>\n- \n
W 250-300<\/strong> French tradition, well-moisturized dough<\/p>\n<\/li>\n- \n
W 300+<\/strong> very strong flours, long fermentations, panettone<\/p>\n<\/li>\n- \n
P\/L around 0.6<\/strong> Good balance for most breads<\/p>\n<\/li>\n<\/ul>\n\ud83d\udc49 A good miller takes these parameters into account and proposes the best-calibrated flour for each bakery.<\/p>\n
\n4. Wheat origin: a quality and traceability factor<\/strong><\/h2>\nProfessionals are looking for a flour :<\/p>\n
\n- \n
from French wheat<\/strong>,<\/p>\n<\/li>\n- \n
from controlled sources,<\/p>\n<\/li>\n
- \n
cultivated with regularity from one year to the next.<\/p>\n<\/li>\n<\/ul>\n
Origin influences taste, consistency and nutritional quality.
For artisan bakers, this transparency is a key selling point for their customers.<\/p>\n
\n5. Labels and certifications: a benchmark to guarantee quality<\/strong><\/h2>\nSome mills work with strong labels:<\/p>\n
\n- \n
Label Rouge<\/strong><\/p>\n<\/li>\n- \n
Organic Farming<\/strong><\/p>\n<\/li>\n- \n
CRC\u00ae (Culture Raisonn\u00e9e Contr\u00f4l\u00e9e)<\/strong><\/p>\n<\/li>\n- \n
Regional wheat<\/strong><\/p>\n<\/li>\n- \n
PGI or PDO depending on the land<\/strong><\/p>\n<\/li>\n<\/ul>\nThese commitments ensure consistent quality and an eco-responsible approach.<\/p>\n
\n6. Choosing the right flour for the job<\/strong><\/h2>\nFor regular bread<\/strong><\/h3>\n\u2192 T55 or T65 flour, medium strength, good hydration.<\/p>\n
For traditional French baguettes<\/strong><\/h3>\n\u2192 A T65 with a good W, rich in protein.<\/p>\n
For pastries<\/strong><\/h3>\n\u2192 A balanced, extensible flour, suitable for tourage.<\/p>\n
For special breads<\/strong><\/h3>\n\u2192 Rye, spelt, semi-complete flours, or blends.<\/p>\n
For brioches<\/strong><\/h3>\n\u2192 A stronger flour, able to handle sugar and butter.<\/p>\n
\n7. The importance of milling support<\/strong><\/h2>\nFlour alone is not enough.
What really makes the difference for a craftsman is support:<\/p>\n
\n- \n
bakery tests<\/p>\n<\/li>\n
- \n
hydration diagnosis<\/p>\n<\/li>\n
- \n
revenue optimization<\/p>\n<\/li>\n
- \n
fermentation tips<\/p>\n<\/li>\n
- \n
help in setting up a new range<\/p>\n<\/li>\n<\/ul>\n
\ud83d\udc49 A good miller becomes a partner in success<\/strong>, not just a supplier.<\/p>\n
\n8. Test, compare, adjust: the key to finding the ideal flour<\/strong><\/h2>\nEach bakery is unique:
temperature, equipment, fermentation time, tricks of the trade...
One flour can give very different results from one artisan to another.<\/p>\n
It is therefore important to :<\/p>\n
\n- \n
test several flours<\/p>\n<\/li>\n
- \n
compare results<\/p>\n<\/li>\n
- \n
adjust hydration<\/p>\n<\/li>\n
- \n
regular contact with the miller<\/p>\n<\/li>\n<\/ul>\n
\nConclusion: choosing the right flour means choosing your identity<\/strong><\/h2>\nFlour is the basis of everything.
For a professional, knowing how to choose, understand and adjust it allows you to reveal the full uniqueness of your know-how.<\/p>\n
Les Moulins Familiaux supports each baker in this strategic choice, with quality French flours, ranges adapted to each bakery and personalized follow-ups to guarantee regularity and excellence on a daily basis.<\/p>","protected":false},"excerpt":{"rendered":"
Lorsque l\u2019on est boulanger artisan, la qualit\u00e9 des farines que […]<\/p>\n","protected":false},"author":3,"featured_media":406,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[1],"tags":[9],"class_list":["post-10578","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-non-classe","tag-blog"],"acf":[],"yoast_head":"\n
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