Foricher Bagatelle CRC® T45 Croissant & Brioche French Patisserie Flour Label Rouge 1kg
Foricher BAGATELLE®, the only T45 Label Rouge flour, is mostly suitable for the manufacturing of yeast dough, puff pastry dough and croissant dough. Foricher recommends the use of this T45 flour for pastry with baker’s yeast or sourdough. Some possible applications: Yeast dough: Rum baba, doughnuts, brioche, Kouglof, Savarin cake, pies. Puff pastry dough: Pastry turnovers, puff pastry roll, Galette des rois (crispy puff pastry pie), Mille-feuille (French vanilla slice), elephant ear cookies, French Pithiviers, rissoles, pies, puff pastry shell. Leavened puff pastry: Croissants, chocolate croissants.
Very fine and whitest french flour, due to it's production in the earliest stage of the roller-milling process. High-quality soft wheat flour, produced without additives and with a selection of grains that respect the environment.
Foricher Bagatelle Traditional T45 has the CRC® seal and Label Rouge (Red Label), approved and controlled by the French government. Special flour for “viennoiserie”, T45 flour is perfectly calibrated and adapted to products such as croissants, brioches, panettone, thanks to the quality of its proteins extracted from the heart of the grain.
What is French T45 Flour?
Pure French style flour, perfect for making high quality cakes and sweets. It is fine, soft and white in colour. It is very light in texture and has very little mineral content.
T45 is finely ground flour using the soft wheat varieties.
It is not suitable for bread but is typically used for brioche and croissants due to it's neutral flavour. T45 refers to the amount of mineral content that is left after burning the flour i.e. T45 has 0.45% mineral content.
T45 flour is equivalent to Type 00 Italian flour, Euro 450 flour type and American Cake flour.
Panification: W >250
Elasticity: P/L 0.7 – 1.5
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
|Saturated fatty acids||0.2g|