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French Flour

French Flour

About French Flours

The table below is adapted from Calvel, Raymond, James MacGuire, and Ronald Wirtz, "The Taste of Bread", Gaithersburg, MD; Aspen Publishers, 2001.    
     
Classification for Six Types of Flour in France    
Classification Ash content as % of Dry Matter Rate of Extraction (Correlative Method)
     
Type 45 Below 0.50 67-70
Type 55 from 0.50 to 0.60/0.62    75-78
Type 65 from 0.62 to 0.75      78-82
Type 80 from 0.75 to 0.90          82-85
Type 110 from 1 to 1.20       85-90
Type 150 above 1.40       90-98   
     
Likewise the information below is also from Calvel et al.  This chart compares North American flour grades and offers comments relative to French flour.    
     
Flour Grade Protein Level Comments
Cake 7 to 8.5 protein

It has been put forth in some circles that French flours can be imitated by “cutting” the extra strength of North American bread flours with weaker cake or pastry flours. The logic of this is attractive, but it does not pan out.

 

   
Pastry 8.5 to 9.5 protein
   
Hotel and Restaurant (all purpose) 10 to 11.5 protein

There is no North American flour is an exact equivalent of French type 55 bread flour, and bakers must look carefully for an appropriate flour and make certain adjustments …

 

   
Bread  
  11.5 to 12.2 protein
Premium High Gluten 13.8 to 14.2 protein

The high gluten flours are too high in gluten despite Professor Calvel’s mention of stronger flour for certain recipes.

 

   
Medium High Gluten 13.3 to 13.7 protein
   
Strong Spring Patent 13 to 13.3 protein  
First Clear 14 plus protein

Clear flours can add strength to rye doughs when used as the wheat portion, and where their darker color is of little importance.

 

Whole Wheat 14 plus protein Stone ground whole-wheat flours are of uniform granulation and contain no additives, but must be used before the wheat germ oil oxidizes and causes rancid flavors.
  • Wednesday, 26 June 2019
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