T45 Farine à Pizza
Moul-Bie
Professional pizza flour used in French pizzerias. T45 high-grade hard-wheat flour offering excellent tolerance and workability for pizza dough.
Optimal hydration: 58% – 65%
Strong flour suitable for most pizza styles. Works great with 24-48h cold fermentation.
Optimal fermentation: 6-12 hoursat 22°C
TestedQuick service option for same-day pizza (2-5h direct use also possible)
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Technical Specifications
Absorption | 58% |
Ash Content | 0.5% |
Mix Time | 8-12 min |
Moul-Bie T45 Farine à Pizza is W280 strength, 12% protein, a P/L ratio of 0.55, a recommended hydration range of 58–65%, and 58% absorption. Professional pizza flour used in French pizzerias. T45 high-grade hard-wheat flour offering excellent tolerance and workability for pizza dough. It ferments best over 6–12 hours at room temp (22°C). Quick service option for same-day pizza (2-5h direct use also possible)
t45, pizza, professional, pizzeria, french, farine-de-gruau, grands-moulins-de-paris