Mar 23, 2017 · 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.

T45 flour, distinguished by its relatively low ash content, is a favored choice in baking, particularly for pastries and cakes. Its characteristics include a refined texture, resulting in lighter and softer finished products.

Mar 1, 2019 · In France, the most common type of flour is Type 55, which is equivalent to all-purpose flour in the United States. Other types of flour include Type 45, which is similar to cake flour, and Type 65, which is similar to bread flour.

Sep 9, 2013 · Type 45 is often called pastry flour, and is generally from a softer wheat (this corresponds to what older French texts call “farine de gruau”). Some recipes use Type 45 for croissants although many French bakers use Type 55 or a combination of Types 45 and 55.

Our Type 45 is designed to be used for making fine puff pastry, and is a classic example of a “Farine Supérieure”. This grade of flour is used in France to produce a variety of pastries which require a flour with a low ash content.

T45 flour is a pure French-style flour that is perfect for creating high-quality cakes and sweets. Its fine texture and white color make it a favorite of top pastry chefs. What’s more, the texture of this flour is light and has a very low mineral content, making it ideal for delicate baked goods.

Any time we go shopping we can see a huge range of different types of Wheat Flour: Type 45 (T45) Type 55 (T55) Type 65 (T65) Type 150 (T150), and so on. But, what does that mean? This numerology/classification is different across different countries in the world. However, laboratory analysis is similar.

Type 45 is often called pastry flour, and is generally from a softer wheat (this corresponds to what older French texts call farine de gruau). Some recipes use type 45 for croissants, for instance, [ 36 ] although many French bakers use type 55 or a combination of types 45 and 55.

Mar 5, 2025 · Type 45 is the finest flour while type 150 is the least processed, which is closest to whole wheat flour in the United States. Type 45 is a bright white flour that's very fine and smooth to...

Oct 27, 2017 · In general, the flour classification is according to the protein content but the classification of wheat flour in French is decided by the proportion of ash content, such as T45, that is...