Foricher T55 Pâtisserie Flour (White Wheat Pastry Flour) 1kg

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A low-strength (10% protein) fine white roller milled bread and viennoiserie flour, and one of the most popular and commonly used flours in French baking. Suitable for most general baking – from simple enriched “pain viennois” soft white bread through to superb puff pastry, choux pastry cakes, and buns. In simple terms the T55 number refers to how fine or refined a flour’s texture is, and T55 is usually considered the pastry chef’s typical French flour. So when you want to create that delicate, soft, beautifully light texture in the best Parisian éclair, millefeuille, brioche and tarts, this is the perfect flour to choose.

The miller, Foricher les Moulins, is one of France’s most respected companies and their flour is found in many of the finest kitchens and bakeries in France.

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

Nutritional information / 100g

Energy 275kcal / 1168kJ
Fat 1.5g
...of which saturates 0.3g
Carbohydrate 58g
...of which sugars 1.7g
Proteins 10g
Salt <0.001g


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Recipes and Guides

Tear & Share Brioche With Cheesy Pesto Filling

Tear & Share brioche intact in its paper case with a glass of white wine
Tear & share brioche with a pesto and cheesy filling Having a soft and sumptuous, comforting and tasty brioche that is stuffed with cheese and pesto is a marvellous thing, but to share it is even better. This is a great way to use up any odd bits of cheese that are knocking about in the fridge. This recipe is with pesto but you could just as easily use tapenade, semi dried tomatoes, Marmite ... Read more

Pain Viennois, French-style soft milk bread

Pain Viennois, French-style soft milk bread
The perfect bread when you want something that’s a little sophisticated but still has a comforting soft white simplicity to it. The recipe uses an overnight method, so prepare the dough the day before you want to bake the bread. Pain Viennois is a classic bread from the French boulangerie repertoire – it’s one of the listed bread French bakery students need to know by heart when ... Read more
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