T55 (All-Purpose)
Foricher Les Moulins
French CRC-certified all-purpose T55 flour for pastry and cooking. Perfect for choux pastry (éclairs, gougères, Paris-Brest), shortcrust, biscuits, génoise, madeleines, and French pound cake. From 100% French soft wheat. Finer and more delicate than American all-purpose.
Optimal hydration: 50% – 60%
Softer flour — best for short fermentation times. Watch hydration carefully to avoid slack dough.
Optimal fermentation: 2-8 hoursat 22°C
EstimatedFermentation window estimated from flour strength and bake type.
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Pizza Classica
Technical Specifications
Absorption | 52% |
Ash Content | 0.55% |
Foricher Les Moulins T55 (All-Purpose) is W180 strength, 10.5% protein, a P/L ratio of 0.55, a recommended hydration range of 50–60%, and 52% absorption. French CRC-certified all-purpose T55 flour for pastry and cooking. Perfect for choux pastry (éclairs, gougères, Paris-Brest), shortcrust, biscuits, génoise, madeleines, and French pound cake. From 100% French soft wheat. Finer and more delicate than American all-purpose.