T55 Flour

T55 Flour gives a light open textured loaf with a crisp crust.

T55 Flour is medium in protein content, and when this protein is mixed with water it forms gluten.

Type T55 is ideal for making puff pastries, baguettes and most notably croissants.

The 55 refers to the amount of mineral content that is left after burning the flour i.e. T55 has about 0.55% mineral content.

Moulin Paul Dupuis chooses the best wheat varieties and the right method for milling the flour depending on the intended use of the finished product by the baker or pastry chef.

Moulin Paul Dupuis is a family-owned company located in Normandy with generations of experience in flour milling.

Take a look at our full selection of Moulin Paul Dupuis products here.

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Allergen: Gluten

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