JOSEF MARC All Purpose Baking Flour 2 Lbs (907 Grams)-Unbleached & High Protein Flour, Type 0 Italian Flour, Bread Flour (Pack Of 3)

Description

• Josef Marc's flour range are traditionally milled by artisan millers and the entire flour range is produced from imported French grown wheat or with a blend of equivalent wheat varieties imported from other countries. Type T55 is ideal for making bread, puff pastries, croissants and baguettes. This flour gives a light open textured loaf with a crisp crust. It is medium in protein content, and when this protein is mixed with water it forms gluten.
• Josef Marc French style T55 flour is non-fortified, unbleached and non-bromated, our farine de ble T55 bread flour is unbleached & contain high protein. T55 flour is equivalent to type 0 italian flour, euro 550 flour type and american all purpose flour. Our farine de ble T55 bread flour is used by chefs & bakers across the globe.
• The 55 refers to the amount of mineral content that is left after burning the flour I.E. T55 has about 0.55% mineral content & protein content between 11.0% 12.0%
• What is T55 flour? - French classification for flour is based on the resulting amount of residue left after processing 10 kg of flour in a 600c furnace. The 55 refers to the amount of mineral content that is left after burning the flour I.E. T55 has about 0.55% residual mineral content.
• Package Content: 907 gm of Farine De Ble T55 All Purpose Flour; Quantity: 907 gm; Shelf Life: 180 Days; Ingredient Type: Vegetarian

T55 All Purpose Flour or Type 55 is versatile baking flour that can be go with any standard recipe which is calling for general purpose flour. T55 flour is used in making dense white bread and all kinds of soft bread perfect to be toasted and eaten with some jam and marmalade. Josef Marc T55 flour will enhance the baking shelf in all homes that believe in making impressive and nutritious meals. This type of flour can give the baker a light open-textured loaf with a crisp crust. T55 has approximately 0.55% of the mineral content. Earlier, this flour was used to make French bread using only water and yeast, however, more and more new and skilled bakers are also adding orange zest, lemon extracts, fruit extracts, and honey to this flour for a richer and distinct taste.

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