Tradition Française CRC T65 Red Label bagatelle is white bread flour in a 25kg sack, used for baguettes. It is roller-milled from soft wheat by one of France’s foremost mills, Foricher. It has achieved both CRC and the French Red Label for quality and traceability. (See the article for more about these two marks). For use in traditional bread making.
T65 is the standard bread flour in France, the one used for baking baguettes. A careful blending process at the mill produces a flour that is tailor made to suit the traditional French bread making process, with a long fermentation time. The gluten content is just right to give an extensible dough, but one with not too much elasticity. T65 flour has a sweet, balanced flavour and is ideal for just about all of your bread making needs, but is especially good for slow fermented loaves.
Protein: >11%
Ash: 0.62-0.75%
Hagberg: >230sec
W: >240
P/L: 0.6 – 0.9
Allergens: for allergens including those containing gluten see ingredients marked in bold.
Ingredients: wheat flour, calcium carbonate, dried ferrous sulphate, thiamine hydrochloride, nicotinamide. Why is this French now now fortified?
