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Converting the French system for categorizing flours

 
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Michael Beckman
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PostPosted: Sun Nov 09, 2008 6:11 am    Post subject: Converting the French system for categorizing flours Reply with quote

I studied culinary arts in France and had an excellent boulangerie teacher.
I love the recipes I worked with there, but the flour itself was so different.
I have access to a great international catalogue of wholesale flours at Chef's Warehouse, but even they don't know what I'm talking about when I say flour type 65, for example. In short, type 45 is for pastry; type 00 is for pizza/pasta; type 55 is as close as you get to AP; type 65 is the great base flour used in most French breads; not sure anymore what type 80 is. Is anyone out there familiar with this system? Where can I get the authentic flours that I need?
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Dilbert



Joined: 19 Oct 2007
Posts: 1018
Location: central PA

PostPosted: Sun Nov 09, 2008 3:04 pm    Post subject: Reply with quote

here's an extract from my notes - sorry about the dots but column formatting seems not possible.

Ash.......Protein.....Wheat flour type
.............................US..........................German.........French
~0.4%....~9%......pastry flour...................405..........45
~0.55%..~11%....all-purpose flour...........550..........55
~0.8%....~14%....high gluten flour...........812..........80
~1%.......~15%....first clear flour............1050.........110
>1.5%....~13%....white whole wheat....1600.........150
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Jim Cooley



Joined: 09 Oct 2008
Posts: 335
Location: Seattle

PostPosted: Mon Nov 10, 2008 2:55 pm    Post subject: Reply with quote

Does the numbering system reflect the particle size of the flour?
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Dilbert



Joined: 19 Oct 2007
Posts: 1018
Location: central PA

PostPosted: Mon Nov 10, 2008 4:03 pm    Post subject: Reply with quote

Jim -

don't believe so. the German system evolved into DIN numbers reflecting ash content - the French system seems to be German ash /10.
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Jim Cooley



Joined: 09 Oct 2008
Posts: 335
Location: Seattle

PostPosted: Tue Nov 11, 2008 3:06 pm    Post subject: Reply with quote

Ah, so. Thanks!
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