Farine de Blé Type 65

This 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.

Also called:

Farine de Blé Type 80

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

German Flours, Italian Flours, Nut Flours, Potato Flour, Rice Flour, Rye Flour, Sorghum Flour, Wheat Flour