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  2. SPECIALITY FLOURS
  3. FRENCH STYLE T150 FLOUR
FRENCH STYLE T150 FLOUR
FRENCH STYLE T150 FLOUR

FRENCH STYLE T150 FLOUR

CODE - F12900

T150 is a wholemeal French style coarse Flour. This Flour gives brown textured loaf with a crisp crust; it is best suited for all our whole wheat baking needs....Read More

  • Made from select wheat varieties
  • Whole wheat high gluten flour
  • Consistent quality and baking output
  • Suitable for traditional and artisan breads

USAGE : Fine ground wholemeal artisian flour. A finely ground wholemeal flour for artisian & traditional baking


DOSAGE : As required

Available Pack Sizes :

20 KG PAPER BAG
  login for pricing
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  • DESCRIPTION
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Description

SwissBake® T150 Flour is a premium whole wheat flour that embodies the essence of traditional French baking. Whether you're baking rustic whole wheat loaves, traditional baguettes, or other European-style breads, T150 French flour offers the versatility and reliability that professional bakers seek. The high gluten content of our whole wheat bread flour ensures that your breads achieve the perfect rise, delivering a robust structure that is essential for artisan bread baking.
 
• Ideal for Artisan Breads: High gluten content ensures excellent rise and texture.
• Authentic French Style: T150 whole wheat flour delivers a traditional brown crumb & rustic crisp crust.
• Versatile Use: Perfect for whole wheat breads, baguettes & more.
 
This French flour is particularly suited for whole wheat baked products, enhancing the flavor and texture with its high gluten content, making it the ideal choice for those who appreciate the art of artisan bread baking. The flour's natural properties ensure that your bread has a hearty, wholesome flavor and an appealing brown crumb, all while maintaining the crisp crust that defines excellent whole wheat bread flour."
 

Key Ingredients

Whole Wheat Flour, Malted wheat flour, Cereal Amylase.

Recipe

Replace this flour with standard flour in your recipe.

Cost Calculator

Method

As per your recipe.

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