1. What is SwissBake® T55 flour?
SwissBake® T55 flour is a premium French-style wheat flour with balanced protein (11–12%) and strong gluten structure, ideal for artisan baking. It is specially milled to deliver consistent dough performance, fermentation stability, and a crisp crust with an open crumb.
It is widely used for traditional French breads like baguettes and laminated pastry products like croissants. For best results, you can follow our French-style baguette recipe.
It is widely used for traditional French breads like baguettes and laminated pastry products like croissants. For best results, you can follow our French-style baguette recipe.
2. What’s the protein content of SwissBake® T55 flour?
SwissBake® T55 flour contains 11% to 12% protein, making it versatile for both artisan breads and light laminated doughs. This range provides the right balance of elasticity and extensibility for proper gluten development and structure.
3. What does ‘55’ refer in T55 flour?
The “55” in T55 flour refers to its ash (mineral) content, approximately 0.55%, which indicates the level of refinement and extraction during milling. This gives T55 flour its balanced texture, light color, and suitability for classic French bakingor professional baking recipes.
4. Does SwissBake T55 flour contain bromate or has it been chemically treated?
No, SwissBake® T55 flour does not contain bromate and is not chemically treated. It is non-bromated, unbleached, and free from added chemical agents, ensuring a baking ingredient that’s suitable for professional and artisan baking recipes.
5. Can I use T55 flour instead of self-raising flour?
No, T55 is not a suitable substitute for self-raising or cake flour. T55 is a strong flour for boulangeries or viennoiseries. It is designed to be fermented with baker’s yeast or a sourdough starter. Since, it does not contain chemical leavening agents (like baking powder), using it to bake confectionery recipes will result in a tough, dense, and chewy texture due to its high gluten content.
6. What is the difference between T45, T55, and T65 flour?
French flours are categorized by their mineral extraction (ash) and intended culinary applications. T45, T55, and T65 flours differ mainly in ash content, protein balance, and application. Here is a quick reference guide:
- T45 (Ash ~0.45%): Highly refined, very white, and lower in protein. Best for delicate, rich doughs like brioche, sweet pastries, and cakes.
- T55 (Ash ~0.55%): The versatile middle ground. A balanced, strong flour ideal for daily artisan breads, baguettes, and laminated doughs (croissants).
- T65 (Ash ~0.65%): Higher mineral content and a slightly darker hue. Best suited for rustic, slow-fermented artisan breads requiring a thicker, darker crust and deep flavor.
