Flour types: T45, T55, T65, T80, T150

The “type” on a bag of flour (T45, T55, T65…) says a great deal and nothing at all. In practice it is the ash content: the mineral matter left when you burn a sample. The higher the number, the more of the grain’s husk the flour keeps — and the more its flavour comes through.

The main types, and what they’re for

• T45: very white, very fine flour, for pastry
• T55: the most common, for baking (baguette, white bread)
• T65: traditional bread, pizza dough
• T80: brown flour, semi-wholemeal bread
• T110: wholemeal bread
• T150: whole-grain flour, bran bread

Type, extraction and bran

It all comes down to the extraction rate — the flour obtained from 100 kg of wheat — and how much bran is kept. A low-type flour is more refined and milder; a high-type flour keeps more of the husk, for a stronger taste and more fibre. Neither better nor worse: simply different.

Sources

• Works on milling and baking
• French classification of wheat flours