Tag: T55 flour

In France, bread-making flour is traditionally classified by its 'ash content,' which measures the mineral residue after incineration, guiding bakers to the right flour for an iconic baguette. Knowing what type of flour is used for French bread is key to replicating the famous crispy crust and airy interior at home.

According to the Food Fortification Initiative, a significant portion of industrially milled wheat flour worldwide is fortified with micronutrients, but this is not the case in France. The simple answer to the question, 'Is French flour fortified?' is no, it is not, a key distinction that reflects a different culinary philosophy and set of regulations compared to many other countries.