French Flour T55 is a finely milled, white wheat flour that’s a staple in traditional French baking. It has a lower ash content than T65, meaning it's more refined and produces a lighter, smoother texture—perfect for pastries, viennoiseries, and classic French breads. T55 is the go-to flour for baguettes, croissants, brioche, and even cakes in France.

What does T55 mean?
The "T" stands for "Type", and the number (55) refers to the ash content in the flour (measured in mg per 10g of flour). T55 is whiter and finer than T65, offering a more delicate crumb and a subtle flavor, ideal for buttery baked goods.

Key Features:

• Light, soft, and finely sifted wheat flour

• Moderate gluten content (~10–11%)

• Produces tender, airy textures in baked goods

• Ideal for laminated doughs and soft breads

• A French baking essential for both home and professional bakers