Foricher Farine de Gruau CRC T45 French Croissant Flour

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BB-1856
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Farine de Gruau T45 is taken from the very finest and whitest flour from the first stages of the roller-milling process, milled from soft wheat by one of France’s foremost mills, Foricher. It is ideal for enriched doughs such as croissants and brioche and has achieved both CRC and the French Red Label for quality and traceability.

Gruau T45 is roller milled to produce a very fine and pure flour. The flour is a blend of at least four high protein wheat varieties. Careful selection and blending ensures that the flour is of a consistently high quality, so you can be sure that your baking will be perfect, time after time.

Choose T45 for baking the finest croissants, brioche and other enriched doughs. The flour itself has a neutral flavour, allowing all the flavours developed through the sourdough process, and those from the butter, sugar and other ingredients to shine through.

Protein: >12%

Ash: 0.39-0.45%

Hagberg: >230sec

W: >250

P/L: 0.7 – 1.5

Ingredients: wheat flour, calcium carbonate, dried ferrous sulphate, thiamine hydrochloride, nicotinamide.

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Torsten's Sourdough Pumpkin Croissants

Pumpkin croissant dough being rolled
Torsten's Sourdough Pumpkin Croissants using a Dough Sheeter Great customers don't grow on trees but this one actually grows them. Torsten Junker of family-run "Junker's Nursery" not at all far from us in Wellington grows the kind of trees literally fit for a king. He's also an accomplished home baker and has been trying out one of our Japan Kneader Dough Sheeters to make, Sourdough Pumpkin ... Read more

Recipe: Pwdin Bara Menyn (Bread and Butter Pudding)

Recipe: Pwdin Bara Menyn (Bread and Butter Pudding)
We came up with this idea, Pwdin Bara Menyn (Bread and Butter Pudding), as a way to re-use leftover croissants years ago when I had a café attached to the bakehouse, and it’s real comfort food – a perfect dessert for these chilly, last days of winter. Because it’s made with croissants and baked on parchment, there’s no additional butter (normally used to grease-proof ... Read more

What is… the T-system for categorising French flour

What is… the T-system for categorising French flour
Confused about these numbers in the names of many French flours: from T45 up to T150?  Then find out here just what the French T-system for grading flour is all about.Choose the flour that’s right for what you want to bake…ideal for baguettes:Matthews French T55 Belle BlancA great general-purpose baguette flour, with excellent elasticity and stretch with low stickiness. The wheat ... Read more

French CRC Flour: quality flour from France

French CRC Flour: quality flour from France
It’s common today for millers to tell you about the way grain is grown and the accreditation they have for making the claims they do – such as Soil Association, Organic Farmers & Growers, Red Tractor, for example – as many of us do care about how grain is grown, the pesticides and herbicides used, and how this affects agriculture, the land and biodiversity. Increasingly, the issue of ... Read more

All-Butter Croissants - A 3-Day Adventure

All-Butter Croissant cut in half showing the laminations
This is a three-day adventure to take you towards all-butter croissant perfection. Much easier and less effort than classic puff pastry, with much less rolling to do. This recipe only makes 6, but I’d like you to start here, getting your technique as sharp as you can, before you set up making dozens to supply your entire neighbourhood as the local viennoiserie star baker. You can do it, I ... Read more
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