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farine

flour

Pesée de farine

There are numerous flours to choose from in France, including an increasingly number ready to be made into bread or pizza or crêpes etc.

The higher the T number, the more of the whole grain it contains. The labels on the most flour bags tell you what they are for (bread, crêpes, cakes, pizza etc); for the bigger numbers beyond T65 you’ll probably have to go to a health food shop.

T45: the whitest flour, for pastries and cakes

T45 renforcée: for viennoiserie

T55: flour for white bread, brioche and most other uses

T65: for pain de campagne

T80: light whole wheat flour; also known as farine bise for making brown bread (pain bis or pain gris, or pain de campagne)

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Grains, seeds and cereals

Text © Dana Facaros

Image by Frédéric BISSON