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 White Bread Flour; type T55 is ideal for making bread, puff pastries, croissants, and baguettes. This type of flour is best known for making croissants. This Flour gives a light open-textured loaf with a crisp crust. It is medium in protein content, and when this protein is mixed with water it forms gluten. Traditional French bread is made with only flour, yeast, and water. That’s the reason why good quality flour is a must.

The 55 refers to the amount of mineral content that is left after burning the flour i.e. T55 has about 0.55% mineral content.

T55 flour is equivalent to Type 0 Italian flour, Euro 550 type flour and American all-purpose flour.

Mineral Content : 0.50% - 0.55%   

Protein Content  : 11.0% - 12.0%

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

Swiss-Bake French style T55 flour is non-fortified, unbleached and non-bromated