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.
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.
The catalog window for Moul-Bie T55 Professional is 3–6 hours at 22°C (72°F). Pandough estimates yeast and timing from that window plus your hydration, salt, yeast type, and the temperatures the dough actually sees.
Fermentation time also depends on dough temperature, yeast amount, hydration, and the split between warm and cold proofing.
Absorption | 58% |
Ash Content | 0.55% |
T55 Professional | ||
|---|---|---|
Strength | Medium | Medium |
Protein | 11% | 10.5%-0.5% |
Hydration | — | — |
Maturation | 3-6h 22°C | — |
