In front of the pastry section, you hesitate. What are the differences in choosing flour type T45, T55 or even higher? Do you really know the meaning of this code? Our expert nutritionist Alexandra Murcier reveals to us what these codes hide. Here’s what you need to know to choose your flour with full knowledge of the facts.
What does this strange code correspond to?
First of all, there is a principle to know:
- The letter T simply refers to “type”. Because yes, wheat flour, the most used in France, still has several types;
- The figure gives the degree of refining (we speak of ash content), and therefore the mineral content of the flour purchased. “The higher the number, the more fiber the flour contains and the more complete it is. says our expert.
It goes without saying that refined flour or wholemeal flour will not be used for the same preparations. Nothing dramatic if you make a mistake, but let’s say that some are more suitable.
What type of flour according to the desired recipe?
In France, we find 6 types of flour, even if T55 is the most used and most represented in our stores.
T45 flour: for baking
With its ash content of less than 0.5%, T45 flour is the whitest of wheat flours, because it is completely free of bran. It is very fine, and is easy to work with in pastries, or to make pancakes, or pastries for example. On the other hand, it contains few nutrients but remains rich in carbohydrates.
T55 flour: for white bread and pie crusts
T55 flour is the one we use the most “it’s also the least expensive” says Alexandra Murcier. Its taste is neutral and its ash content is between 0.5% and 0.6%. It is often used on a daily basis for doughs, but a little thicker like pizza or pie doughs.
T65 flour: for country bread
In T65 flour, the ash rate is between 0.62% and 0.75%, which is less refined. It is the ideal flour for country bread for example.
T80 flour: for certain breads
With T80 flour, you are now in semi-wholemeal flours (or “kiss” flours). This contains more bran, and is darker and grainier. It is traditionally used to make breads or hearty cakes. “From T80, we find a greater quantity of fiber, which becomes more nutritionally interesting because it lowers the glycemic index of the preparation. confirms our expert.
T110 flour: for wholemeal bread
T110 flour is what we call wholemeal flour. It has an ash content of between 1% to 1.2%. and remains made with the grinding of wheat, the origin of its dark color.
T150 flour: for rustic bread
So here is the wholemeal flour. Its ash content is greater than 1.4% and it is made from all parts of the wheat grain, from the bran (the outer covering) to the germ. T150 flour, which is rarely found in stores, is nevertheless the most nutritious because it is rich in fiber, vitamins and proteins.
Choose organic flours if possible
Finally, our nutritionist reminds us of an important fact, if you are moving towards wholemeal flours. “Be careful to use organic flours when they are more complete, in order to avoid pesticide residues present in the grain husk.
FAQs
What flour can replace T45?
There flour T55 is the best substitute for T45 flour for most preparations. Slightly less refined, it is perfect for pastries, pastries and pie crusts, with a very similar result. For very thin cakes or fine pastriesthe difference will be minimal, although T45 remains ideal for obtaining a more airy and soft texture.
What is the difference between T45 flour and T65 flour?
The main difference lies in their degree of refining: the flour T45 is completely free of sound with an ash content of less than 0.5%, while the
flour T65 retains more grain husk with a rate between 0.62% and 0.75%. This difference translates into distinct uses: the T45 excels in fine pastries thanks to its light and white flourwhile the T65 is preferred for wholemeal bread and more rustic preparations, offering more fiber and a
rustic taste more pronounced.
What is the difference between T45 flour and T55 flour?
These two white flours are distinguished by their ash content: T45 (less than 0.5%) is more refined than T55 flour (0.5% to 0.6%). T45, thinner and containing more gluten, is ideal for
fine cakes and delicate pastries. The T55, more versatile and economical, adapts to pie crustswhite breads and daily use. Nutritionally, T55 provides slightly more fiber than T45.
T45, T55 or T65…: which flour to use for brioche, cakes and pancakes?
To succeed in these preparationsfavor the
flour T45 which guarantees lightness and softness thanks to its richness in gluten and its finesse.
There T55 flour is also an excellent choice, particularly for classic cakes and crepes, with a slightly more structured result.
These two types of flour offer the
good elasticity necessary for leavened doughs like brioche. Avoid T65 for these recipes, as it will result in a denser texture and less delicate taste.
T45, T55, T65…: which flour to use for fresh pasta?
There flour T45 remains the reference choice for fresh pasta homemade, offering a silky texture and excellent elasticity thanks to its very present gluten.
There flour T55 is also perfectly suited, with a very satisfactory and often more economical result.
These two wheat flours allow you to obtain doughs that are easy to work with and cook evenly. The more complete T65 can be used for more rustic doughs, but requires more delicate kneading.
Which flour to use for bread: T45 or T55?
For making bread, the flour T55
constitutes the reference choice thanks to its balanced gluten content and its ability to withstand rising times well. This
white flour versatile offers the structure necessary for the development of an airy crumb while remaining economical.
There flour T45although usable, is more intended for fine pastries and can produce a less structured bread. For a white bread traditional, the T55 therefore remains the preferred option for professional bakers.
Which flour to choose for pizza: T45, T55 or other?
THE T45 and T55 flours are ideal for making pizza dough authentic.
- There flour T45 (equivalent to the Italian Tipo 00) allows you to obtain a thin and crispy dough, ideal for Neapolitan pizzas thanks to its richness in gluten which ensures good elasticity.
- There flour T55more accessible, also gives excellent results with a slightly thicker and softer dough.
These two types of flour support the fermentation times necessary for a quality dough and allow easy spreading without shrinkage.