Farine de Blé Type 65
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Farine T65This French category of flour is just a little bit brownish in colour than other French white flours. The French refer to it as greyish when they sometimes call this flour "farine bise", though the term "farine bise" is used far more often to refer to Farine de Blé Type 80.
This flour is made from just the endosperm of the wheat. Some brands may be "corrected with" malted wheat, fungal amylase, and / or rye sour dough powder, particularly if destined for commercial bakeries. Corrective elements by law may be no more than 2% of the total weight.
It is used to make doughs for bread, pizza, bread rolls, etc.
See Also: Farine de Blé Type 80
Other entries for: French Flours
Farine de Blé Type 110, Farine de Blé Type 150, Farine de Blé Type 45, Farine de Blé Type 55, Farine de Blé Type 65, Farine de Blé Type 80, Méteil
Other entries for: Flour
Ash Content of Flour, Bean Flours, Black Millet Flour, Bromated Flour, Chapati Flour, Corn Flours, Durum Flour, Flax Flour, Flour Grades, German Flours, Italian Flours, Malanga Flour, Malted Barley Flour, Matzo Meal, Millet Flour, Nut Flours, Oat Flour, Okonomiyaki Flour, Potato Flour, Quinoa Flour, Rice Flour, Rye Flour, Seasoned Flour, Sorghum Flour, Spelt Flour, Stone Ground Flour, Water Chestnut Flour, Wheat Flour, Whole Durum Flour
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