T55 Professionnelle
Grand Moulins de Paris
Major industrial mill, widely used in French bakeries. The professional standard T55 flour for everyday French bread, baguettes, and viennoiserie. Established in 1919, Grands Moulins de Paris has become synonymous with high-quality flour known for its consistency and superior baking properties.
Optimal hydration: 55% – 62%
Softer flour — best for short fermentation times. Watch hydration carefully to avoid slack dough.
Optimal fermentation: 4-8 hoursat 25°C
TestedTypical warm fermentation for T55 flour used in French bakeries
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Technical Specifications
Absorption | 56% |
Ash Content | 0.55% |
Mix Time | 6-10 min |
Grand Moulins de Paris T55 Professionnelle is W190 strength, 11.5% protein, a P/L ratio of 0.45, a recommended hydration range of 55–62%, and 56% absorption. Major industrial mill, widely used in French bakeries. The professional standard T55 flour for everyday French bread, baguettes, and viennoiserie. Established in 1919, Grands Moulins de Paris has become synonymous with high-quality flour known for its consistency and superior baking properties. It ferments best over 4–8 hours at room temp (25°C). Typical warm fermentation for T55 flour used in French bakeries