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Unlocking the Potential of T65 Flour: Enhancing Artisan Baking, Pizza, and Pasta



What is T65 Flour?

T65 flour is a type of French flour renowned for its strength and versatility in baking. The "T" denotes "type," while the number 65 refers to the ash content, indicating the mineral content left after milling. T65 flour typically contains around 0.65% ash, distinguishing it from other flours by its higher extraction rate and nutritious composition.


Characteristics of T65 Flour

High Extraction Rate

T65 flour is extracted from the innermost part of the wheat kernel, known as the endosperm. This high extraction rate ensures that T65 flour retains more nutrients and flavor compared to lower extraction flours.


Robust Gluten Content

With a higher protein content ranging from 11% to 13%, T65 flour boasts robust gluten formation. This strength is essential for creating structure in bread and other baked goods, resulting in excellent rise and texture.


Nutrient-Dense Composition

Due to its higher extraction rate, T65 flour contains more vitamins, minerals, and fiber than refined flours. This nutrient-dense profile enhances the nutritional value of baked goods made with T65 flour.


Main Uses of T65 Flour

Artisan Bread Baking

T65 flour is prized by artisan bakers for its ability to produce flavorful and textured bread. From rustic baguettes to hearty sourdough loaves, T65 flour imparts a rich aroma and complex taste to traditional bread recipes.


Pizza Dough

The robust gluten content of T65 flour makes it ideal for crafting chewy and elastic pizza dough. Whether making thin crusts or thick, fluffy bases, T65 flour ensures consistent results and excellent crust development.


Pasta Making

In pasta production, T65 flour provides the necessary strength and elasticity to create firm yet tender pasta shapes. From silky strands of spaghetti to robust penne, T65 flour enhances the texture and mouthfeel of homemade pasta.


Baking with T65 Flour

Tips for Success

  • Hydration: Adjust hydration levels accordingly, as T65 flour may require slightly more water than lower protein flours.

  • Mixing Techniques: Properly knead and develop the dough to optimize gluten formation and texture.

  • Oven Temperature: Bake bread and other goods at slightly higher temperatures to achieve optimal crust color and structure.

Common Challenges

  • Dough Handling: Due to its robust gluten content, T65 dough may require additional care during shaping and proofing to prevent excessive elasticity.

  • Overmixing: Avoid overworking the dough to prevent toughness in the final product.


Conclusion

T65 flour is a versatile and nutrient-rich flour prized by bakers for its strength and flavor-enhancing properties. Whether crafting artisan bread, pizza dough, or homemade pasta, T65 flour elevates baked goods with its robust gluten structure and wholesome composition.

Explore the culinary possibilities of T65 flour and elevate your baking endeavors with its exceptional quality and flavor.

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