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Farine de Blé Type 45



This is a category of French white flours that are made from just the endosperm of the grain (in French, this is called "l'amande du grain".)

Flours in this category are very smooth and fine, and will mix with a liquid without producing almost any lumps.

As a general summary, this type of flour includes those flours for cakes, crêpes, pastries, sauces and waffles.

In this category, the following flours are considered "farines supérieures" or "de luxe" ("farines supérieures" are always Type 45 flours.)


Farine de gruau

This is the finest wheat flour, made from soft wheat with 11% gluten. It can be used for raised pastry doughs, brioches, flaky pastries, sweet rolls, etc. It rises well.

Farine tamisée

Tamisée means "sifted." It is also referred to as "fluide" or "extra-fluide." It is good for thickening sauces and making crêpes.

Farine à gâteaux

Cake flour. Can be used for cakes, brownies, pizzas, etc.

Farine avec poudre levante

This is self-rising flour, meaning it has baking powder in it. Can be used for cakes, brownies, pizzas, etc.

Farine pâtissière

Pastry flour. It is somewhat higher in gluten than cake flour. Rises well.

Substitutes

You can substitute Type 55 or all-purpose flour or plain flour, just sift well. Many French usually make an effort to buy a Type 45, though, for brioche and flaky pastry.

Nutrition Facts
Per 100 g (3 1/2 oz). Farine tamisée
Amount
Calories
355
Protein
10.5 g

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Also called:

Farine T45

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"Cookery is become an art, a noble science; cooks are gentlemen."

-- Robert Burton (English scholar. 8 February 1577 – 25 January 1640). From "Anatomy of Melancholy" (pt. I, sec. II, memb. 2, subsec. 2)

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