French T65 flour grown under the CRC® charter – sustainable, fully traceable and perfect for baguettes and rustic loaves.
Tradition Française CRC T65 Bagatelle is white bread flour, 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 (see What is the T-System of French Flour?) 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
Ingredients: wheat flour, calcium carbonate, dried ferrous sulphate, thiamine hydrochloride, nicotinamide. Why is this French flour now now fortified?
