Wessex Mill French Bread Flour T65 1.5kg
Wessex Mill French Bread Flour is milled in France from French wheat. It gives a light open textured loaf with a crisp crust.
T65 French bread flour made with French wheat. Makes delicious French baked bread goods.
A low protein (9.5%) flour, this flour is great for making authentic French breads and baguettes delivering a light, airy and open textured result with a crisp crust.
The 65 in T65 refers to the ash content of the flour. So T65 has 0.65% ash in it, a T55 would be 0.55% ash and would be slightly whiter.
Traditional French Bread is made with only flour, yeast and water. It tends to go stale very quickly, but has a truly wonderful taste when fresh.
Awarded 1 star in the Great Taste Awards.
Judges comment "Made a perfect, well-risen loaf with good crumb, texture and taste."
The French have always used local wheat. It is low in protein. Protein when mixed with water forms gluten. Gluten is like chewing gum and is unique in wheat. It allows the gas generated by the yeast to be trapped in bubbles. The stronger the wheat the smaller the bubbles.
The English have historically, because of the Empire imported wheat from India, Australia, South Americas , America and Canada. These wheats are strong in protein allowing English bakers to make small bubbles. It also allows more water to be added, if you then add a bit of fat, it allows the loaf to last for longer.
Traditional French Bread is made with only flour , yeast and water. It goes stale very quickly.
English wheat has been bred to be much stronger over the last 60 years.
You can revive bread by reheating it in a hot oven for 3 minutes.
Ingredients
Wheat Flour, Malt Flour, Flour Treatment Agent, L-Ascorbic Acid
Allergen Advice
For allergens, including cereals containing gluten, see ingredients in bold. Made in a mill that uses Sesame. * Supplements required by law under The Bread and Flour Regulations 1998.
Nutrition
| Typical Values | per 100g |
|---|---|
| Energy | 1423 kJ 333 kcal |
| Fat | 1.3g |
| of which saturates | 0.2g |
| Carbohydrate | 70.7g |
| of which sugars | 1.5g |
| Fibre | 2.7g |
| Protein | 9.5g |
| Salt | 0g |
About Wessex Mill
Wessex Mill are a small family flour mill based in Wantage, Oxfordshire. The Munsey family have been milling Oxfordshire for over a 100 years. The mill is currently run by fourth-generation flour miller Paul, with his daughter Emily studying to become a miller as well.
Wessex Mill's flour is milled using local wheat that they collect themselves from farms surrounding the mill. They ensure that only the best wheat with high quality gluten is selected, by testing samples before we bring any into the mill. Being a small mill means they can store the wheats from each farm separately without batching. This allows them to carefully select the wheats that they mix together for the grist to produce quality consistent flour.
Wessex Mill is a traditional roller milling process, as opposed to the modern energy intensive method of debranning the wheat before grinding it into flour. They mill their flour slowly; this means the flour doesn't heat up as much as other flour mills, preventing the protein from damage.
The consistency of Wessex Mill's flour is down to buying good wheat. The area around their mill produces some of the best wheats in the UK. Wessex Mill buy from local farms and picks up the wheat with their own lorries.
You can find the names of the farms that Wessex Mill use on the packet.
