Milled in France from French wheat, this flour is classified as T65, which is ideal for making breads such as baguettes and artisan dark breads. It gives a light open textured loaf with a crisp crust, is high in protein content and has phenomenal fermentation tolerance. The 65 refers to the amonunt of ash that is left (0.65%) after burning the flour.
Wheat Flour, Malt Wheat Flour, Flour Treatment Agent (L-Ascorbic Acid).
Allergy Advice: For allergens, including cereals containing gluten, see ingredients in bold. Made in a mill that uses Sesame.