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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