🌾T (ash content) refers to the mineral content per 100g of wheat flour. T45 is wheat flour with a mineral content of 0.45%. 🔘The lower the ash content, the whiter and finer the flour, the higher the gluten protein content, the faster it ferments, the more elastic it is, the softer and thinner it is, but the less chewy it is, and the slightly inferior the taste. Conversely, higher ash content results in a whiter and finer flour. ☑️T45 White Flour: Pastries ☑️T45 Refined High-Gluten Flour: Brioche, Vienna Bread ☑️T55 Refined Flour: White Bread, Egg Tarts, Pizza, and Pastries ☑️T65 Refined Flour: French Country Bread, Egg Tarts, Pizza, and Pastries ☑️Traditional French T65 Flour (Additive-Free): Traditional French Bread ☑️T80 Stone-Ground Flour (Semi-Wheat Flour): Fancy Breads and Pastries ☑️T110 Stone-Ground Flour, Whole Wheat: Whole Wheat Bread ☑️T150 Whole Wheat Flour: Bran Bread 🥯Gluten-Free Flour: Flour without gluten protein is called wheat starch. It cannot ferment and expand, resulting in an extremely dense finished product. 🌰Chestnut Flour: Mixed with wheat flour at a ratio of 5%-20%, it has a slightly sweet taste and a beige outer skin. 🌽Corn Flour: Mixed with wheat flour at a ratio of 5%-20%, it has a slightly sweet taste and a yellow interior. ☑️Buckwheat flour: Mixed with wheat flour at a ratio of 5%-20%, it has a slightly sweet taste and a grayish interior. 🍚Rice flour: Mixed with wheat flour at a ratio of 5%-10%, it has a slightly sweet taste and a coarse texture in the bread crust. Image source: see watermark, please delete if infringing. ❌
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Baking Principles | What are T45, T55, and Gluten-Free Flour? How to Make Them?
Step 1
What is gluten-free flour?
