Skip to content
Same Day Dispatch - Order By 2pm (Mon-Fri) | Next Day Delivery | Rated "Excellent" on Trustpilot ⭐⭐⭐⭐⭐
Same Day Dispatch - Order By 2pm (Mon-Fri) | Next Day Delivery | Rated "Excellent" on Trustpilot ⭐⭐⭐⭐⭐

Wessex Mill French Bread Flour T65 1.5kg, 4.5kg & 7.5kg

£3.49
Availability: translation missing: en.general.icons.icon_check_circle icon 9 in stock | Same Day Dispatch up to 2pm (Mon-Fri) | Express Delivery Available

Awarded 1 star in the Great Taste Awards.

Judges comment "Made a perfect, well-risen loaf with good crumb, texture and taste."

Milled in France from French wheat. It gives a light open textured loaf with a crisp crust.

This flour is T65 for making bread and baguettes. The 65 refers to the amount of ash that is left after burning the flour.

So T65 has 0.65% ash in it whereas a T55 flour would be 0.55% ash and slightly whiter.


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.

Customer Reviews

Based on 4 reviews Write a review

ABOUT RATTON PANTRY

~

Ratton Pantry is a family business run by two very keen home bakers and cooks, Victoria and Sean.

Recognising the need for good quality baking ingredients during the COVID-19 lockdowns, and having problems procuring these goods for ourselves, we set about stocking a selection of premium kitchen, pantry and baking essentials such as flour and yeast, along with premium imported Italian ingredients.