A question about french flour

What type/ classification for flour is used for cake baking in France? T55 or higher? The designations are a bit confusing.

  • 472 views
  • 5 Comments

4 Comments

Review our Code of Conduct
Don't send me emails about new comments
702551
702551 November 18, 2015

European flour numbers classify ash content after the flour has been incinerated. Here in the USA, flours are labeled by use.

This Aida Mollenkamp article from Chowhound has approximate equivalents between US and European flours:

http://www.chowhound.com...

Type 45 flour is the closest to American cake flour.

David Leibovitz has some notes on this page:

http://www.davidlebovitz...

Good luck.

Review our Code of Conduct
Don't send me emails about new comments
Incognito
Incognito November 18, 2015

Thank you cv. Does anyone know where to purchase Type 45 in the US? Online will do. I haven't been able to find anything lower than T 55 "pastry flour."

rt21
rt21 November 19, 2015

Check the King Arthur flour website they have at least one of the French flours and might be able to assist you with what you are looking for

Review our Code of Conduct
Don't send me emails about new comments
HalfPint
HalfPint November 19, 2015

David Lebovitz did a little article about American baking in France and he had links to flour comparisons that you can check out, http://www.davidlebovitz...

Review our Code of Conduct
Don't send me emails about new comments
Maedl
Maedl November 20, 2015

I remember seeing French flour at Eli’s Vinegar Factory or Fairway in NYC--but that was quite a while ago and I have no idea if they ship.

Review our Code of Conduct
Don't send me emails about new comments
Showing 4 out of 4 Comments Back to top
Recommended by Food52