Foricher Bagatelle CRC© T55 Traditional French Pastry Flour 1kg
Foricher Bagatelle® CRC® T55 flour is most suitable for the realization of recipes for cookery and pastry. Cookery: Pancakes, crumb coating, sauces and soufflés. Choux pastry : Choux, Eclairs, cheese puffs, Paris-Brest, St-Honoré cake.
Crumbly dough (mainly for pies): Shortcrust pastry dough, shortbread dough, sugar dough. Biscuits: Christmas cookies. Dough made with flour and an emulsion of sugar and eggs: cakes, génoise, madeleines, French pound cake.
Flour made from CRC® 100% certified strong French wheat, selected according to the terroirs and preserved without insecticide treatment by natural air ventilation.
The 55 refers to the amount of mineral content that is left after burning the flour i.e. T55 has about 0.50% - 0.55% mineral content.
T55 flour is equivalent to Type 0 Italian flour, Euro 550 flour type and American all purpose flour.
Protein: >10%
Ash: 0.50-0.55%
About Foricher
Yvon Foricher's wish to convey his knowledge and vision soon became a reality when he bought the Moulin des Gaults in Poilly-Lez-Gien in 2000 and the company started to produce the flour it sold. In 2009, when an opportunity arose to purchase the Moulins Dormoy in Fougerolles, Yvon Foricher seized it to further develop throughout eastern France.
In 2016, the Moulins d’Arnouville joined La Maison Foricher, expanding its client base by working with independent Parisian bakers. Today, the team is continuing to grow with warehouses in the South of France and Brittany but the spirit, human touch and passion remain unchanged. In contact with each member of the team, Yvon Foricher conveys his vision of artisan baking and ensures their well-being. Each person working alongside him joins the company and becomes a member of this big family.
Nutrition Per 100g
| Energy | 345,9kcal |
| Total fat | 1,29g |
| Saturated fatty acids | 0,21g |
| Sugar | 2,48g |
| Salt | Traços |
| W | 200 - 240 |
| P/L | 0,6 - 0,8 |
