Swiss Bake French style flours are traditionally milled by artisan millers and the entire flour range is produced from imported French grown wheat or with a blend of locally grown equivalent wheat varieties.

These quality flours from us are a result of our dedication and passion for well-crafted flour.  Each year we produce only a limited quantity of each refined flour on order estimates from our most demanding chefs and bakers.

French classification for flour is based on the resulting amount of residue after processing 10 kg of flour in a 600º C furnace. T45 or Type 45 is the lowest and whitest flour with only around 45 grams of mineral contents left after the burning process and no part of the bran (outer enveloping shell of the grain) remaining. Similarly, T150 has around 150 grams of mineral contents and is considered as whole-wheat flour due to high bran leftover. 

Strong French style little coarse Bread Flour; type T65 is ideal for making baguettes and artisan dark bread. This type of flour is best known for making baguettes. This flour gives a light open-textured loaf with a crisp crust. It is high in protein content and has phenomenal fermentation tolerance.

The 65 refers to the amount of mineral content that is left after burning the flour i.e. T65 has about 0.65% mineral content.

T65 flour is equivalent to Type 1 Italian flour, Euro 650 flour type, and high gluten bread flour.

Mineral Content : 0.60% - 0.65%   

Protein Content  : 12.0% - 13.5%

Key Ingredients: Wheat Flour, Wheat Gluten, Malted Wheat flour, Cereal Amylase

Swiss-Bake French style T65 flour is non-fortified, unbleached and non-bromated