T55 Professional
Moul-Bie
Professional French T55 flour used by artisan boulangeries across France. Higher protein than standard T55 for improved structure. Ideal for baguettes, croissants, and viennoiserie requiring professional-grade performance.
Optimal hydration: 62% – 68%
Select a flour with W strength data for personalized hydration guidance.
Optimal fermentation: 3-6 hoursat 22°C
TestedProfessional baguette flour with slightly higher protein than standard T55. Autolyse 30-60min recommended. Cold retard overnight for best flavor development.
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Best For
Pizza Classica
Technical Specifications
Absorption | 58% |
Ash Content | 0.55% |
Moul-Bie T55 Professional is a type 550 flour, 11% protein, a recommended hydration range of 62–68%, and 58% absorption. Professional French T55 flour used by artisan boulangeries across France. Higher protein than standard T55 for improved structure. Ideal for baguettes, croissants, and viennoiserie requiring professional-grade performance. It ferments best over 3–6 hours at room temp (22°C). Professional baguette flour with slightly higher protein than standard T55. Autolyse 30-60min recommended. Cold retard overnight for best flavor development.