My waffles are sticking to my machine, what is wrong?

Waffles usually stick due to improper temperature, incorrect batter consistency, or worn-out non-stick plates. Waffle machine plates can lose their non-stick coating over time due to repeated usage and carbon buildup. Proper cleaning and maintenance are essential for consistent results. Other common reasons include underbaking or overbaking, a temperature difference of more than 5°C between top and bottom plates, and batter that is too light due to excess water or oil.

My waffles are getting soggy quickly, what should I do?

Waffles can become soggy due to insufficient heat, high moisture levels, or humidity. To keep waffles crispy, preheat the waffle iron to 200°C before pouring the batter, maintain proper baking temperature throughout the process, reduce excess water in the recipe, and avoid high humidity during storage.

How long can I use the waffle batter after mixing?

Waffle batter can be used for up to 12 hours when stored under refrigeration. However, for best results and optimal texture, freshly prepared batter is recommended.

Can I make any waffle variants using this mix?

Yes. SwissBake® Eggless Golden Belgian Waffle Mix can be used to prepare several waffle variations. For chocolate waffles, add 4% to 6% cocoa powder to the recipe. For charcoal waffles, add approximately 2% food-grade activated charcoal powder. Alternative waffle options include Mochi Waffle Mix for a chewy texture, Savoury Waffle Mix for herbed and cheesy waffles, Gluten-Free Waffle Mix for dietary-specific requirements, and Brownie Waffle Mix for brownie-style waffles.

What is the ideal baking time and temperature to bake SwissBake® Golden Belgian Waffles?

The ideal baking temperature is between 170°C and 180°C on a preheated waffle iron. Bake for approximately 3 to 5 minutes, or according to the waffle iron manufacturer's instructions, until the waffles are golden brown and fully cooked.

T65 FLOUR

CODE - F12890

T65 is a strong French style little coarse Bread flour. This flour gives a light open texture loaf with a crisp crust....Read More

Made from hard wheat varieties
High gluten and moderate ash content
Consistent performance and baking output
Suitable for crusty European bread products

USAGE : French-Style T65 Strong Bread Flour. Specialty flour for variety of breads with uniform texture, perfect volume & taste

DOSAGE : As required

Available Pack Sizes :

20 KG PAPER BAG

20 KG PAPER BAG

PRODUCT
DESCRIPTION
RECIPE
COST CALCULATOR
FAQ'S

Description

SwissBake® French-Style Type 65 Flour – Bread flour

The ultimate choice for crafting artisanal breads. This high-protein, strong bread flour, also known as T65 or type 65 flour, is meticulously made from a hard wheat variety, lending it a slightly coarse granulation. With a moderate ash content and elevated gluten levels, it's tailor-made for achieving the quintessential characteristics of French breads, European breads and/or gourmet breads.

Key Features of our Type 65 Flour:

Ideal choice for artisan bread baking
A must-have in every baker's pantry
Strong bread flour with high protein content
Ideal for crafting gourmet breads and rustic baguettes
Made from hard wheat variety for exceptional quality
Achieve open-textured crumb and crispy crust
A pure, natural & organic bread flour option

With a focus on purity, our flours are non-bromated, non-fortified, non-chlorinated, and un-bleached, ensuring the premium standards in your versatile baking and gourmet bread creations.

Key Ingredients

Wheat flour, Malted Wheat flour, Cereal amylase.

Recipe

Replace this flour with standard flour in your recipe.

Cost Calculator

Method

As per your recipe.

Variant Recipe

FAQ

1. What is T65 flour?

SwissBake® T65 Flour is a premium French-style artisan wheat flour engineered specifically for rustic, traditional bread baking. Sitting between a highly refined T55 and a whole wheat flour, it features a moderate-to-high protein profile and an elevated mineral content. It’s specific milling style retains more of the wheat grain’s outer layers, delivering a more robust flavor, deeper crust color, and exceptional fermentation activity. This strong bread flour is widely used in European baking for breads that require structure, crust development, and long fermentation. It is commonly used for sourdough, country loaves, baguettes, and artisan breads where depth of flavor and texture are important.

2. What is the protein content of SwissBake® T65 flour?

SwissBake® T65 flour contains approximately 12.5%–13.5% protein, making it suitable for strong artisan doughs. This protein level supports good gluten formation, allowing dough to withstand long fermentation and produce an open crumb with a chewy texture.

3. What is T65 flour used for?

T65 flour is mainly used for rustic and artisan breads and is ideal for:

Sourdough bread (Artisanal Sourdough and Pain de Campagne (country-style loaves)
Artisan baguettes
Ciabatta and rustic European breads

It performs especially well in recipes that benefit from higher hydration and extended fermentation.

4. What does T65 mean in flour?

The “T65” refers to the ash (mineral) content of the flour, approximately 0.65%. This indicates a less refined flour compared to T55, which results in:

Higher mineral content
Stronger fermentation activity
Deeper flavor and slightly darker color

5. Is T65 flour good for sourdough?

Yes, T65 flour is excellent for sourdough baking due to its higher mineral content and fermentation strength. It enhances wild yeast activity, improves flavor complexity, and helps develop a strong crust with an open crumb structure.

6. Can I use T65 flour instead of T55 flour?

Yes, but the results will differ, and recipe adjustments are necessary. Because T65 has a higher protein and bran content, it absorbs more water than T55. If substituting T65 into a T55 recipe, you will need to slightly increase the hydration. The resulting bread will have a darker, thicker crust, an earthier flavor, and a slightly denser, creamier crumb.

7. Does SwissBake® T65 flour contain bromate or additives?

No, SwissBake® T65 flour is non-bromated, unbleached, and free from chemical additives. It is produced under precise and controlled milling standards to ensure reliable baking performance suitable for professional use.