T55 Flour

A heavier crumb is not always a sign of quality. In many baked products, it is a sign that the flour is working against the recipe. Professional bakers working with croissants, baguettes, and laminated pastries know that texture is everything. One of the most common causes of dense, heavy results in commercial production is using flour with more protein than the product actually needs. This blog explains why T55 flour consistently produces a lighter, more open texture than strong flour, and when each type makes sense in a professional bakery setup. Understanding the T55 Flour Classification The “T” system is a French flour grading method based on ash content, which reflects how much of the wheat bran and germ remains after milling. T55 flour sits in the middle range, with an ash content of roughly 0.50% to 0.60%. What makes this grade distinct: Protein content typically falls between 10% and 12% Gluten development is moderate, not aggressive The flour prod…