French Flour T Sixty Five (Baguette Du Mitron) – (25kg)

(6 customer reviews)

25.50 incl. VAT

Perfect for making baguettes, T65 Baguette du Mitron flour is a white flour with a slightly darker colour than the other French flours.

 

7 in stock

Description

Ingredient Declaration: Wheat Flour, Malted Wheat Flour, Flour Treatment Agent: Ascorbic Acid (E300), Enzymes: alpha amylase, xylanase.
Allergen information: Contains cereals containing gluten (wheat).
Suitable for Vegetarians: Yes
Suitable for Vegans: Yes

Additional information

Weight 25 kg
Nutritional Information

Typical values per 100g of product supplied by Kells
Energy : 350kcal / 1490kj
Fat : 1g to 2g
(of which saturates) : 0.2g
Carbohydrate : 73g
(of which sugars) : 2g
Fibre : 0.62g
Protein * : 9.4g to 10.4g
Salt : Trace

*Note the protein values relate to total protein for nutrition and should not be taken as an indication of gluten quality.

6 reviews for French Flour T Sixty Five (Baguette Du Mitron) – (25kg)

  1. Philippe (verified owner)

    I have already been through nearly 3 bags of that flour and it makes a great sourdough bread, on its own or in combination with other flours. All the family is really enjoying the results. It has also worked well for pizza base and a number of pastries. I have no problem recommending it.

    • Shop Manager

      Hi Philippe, Thanks for your recommendations, they will be very helpful to other bakers who may be thinking about trying our French flour range. Moulin Soufflet are France’s biggest flour milling company and truly are experts in working with bakers in France and we have been working with them for many years now. Happy baking from all in the Kells team.

  2. hana alsane

    lovely French Flour ,,all my family is really enjoying

    • Shop Manager

      Hi Hana, thanks for your feedback. Our French flours come from the leading French flour miller. Happy baking from all at the Kells Team

  3. Adam Calihman (verified owner)

    It is nice flour but I mostly make sourdough bread and pizza and it is just okay for that. I wish it had higher protein content… no fault of the flour but a bad selection on my part.

    • Shop Manager

      Hi Adam, thanks for your feedback, useful for other bakers to know. Why not try our Marriages Golden Crust or Marriages Uppermost flours if you want a stronger gluten performance ? Happy baking, from all at the Kells Team.

  4. Chris Fitzpatrick

    I used to order T55 for my sourdough, but it was out of stock last time. So I tried this. I’m ordering it again even though I really like the T55. It took a little getting used to, in my experience, it requires less water and longer kneading. About 7% less water and twice as long kneading. I’m using a mixer for kneading. But it is a more forgiving dough, it keeps longer in the fridge. Normally I knead it today, fridge overnight, shape, fridge overnight, bake. With this dough I can push it a day and still get good results. I found I couldn’t do that with T55. Flavour is great too.

    • Shop Manager

      Hi Chris, really appreciate the constructive and helpful report for the benefit of other home bakers. We are back in stock of Tradition T55 now though ! Happy baking from all in the Kells team.

  5. Chris Fitzpatrick (verified owner)

    Just a follow on from.my last review. I really like this flour for sourdough. I use it with your malted flour. As I mentioned above, it’s forgiving, allowing me to push baking off a day with no loss of quality and perhaps more flavour. One correction from my review above, I now use more water, still less than with T55, but don’t be afraid to make a wet dough with a longer knead time.

    • Shop Manager

      Hi Chris,
      Thanks for your feedback. It helps our customers greatly to see independent practical reviews like yours. We are proud of our whole range of flours, but our French wheat flour range comes from the biggest family owned flour mill in France. Happy baking from all at the Kells team.

  6. David Coulter (verified owner)

    We have tried both the T55 and T65 and prefer the T65. I use it for pizza – my wife is the bread person. The T65 has a very good “chew factor”. More like the rustic baguettes in France. My wife also makes farm cheese and found that whey is the best liquid for this flour. Her sponge is 50-50 Ble and Rye. For pizza and bread we start with a very wet dough for the first proof, and bring it together with hand kneading. Not sure this flour likes machine kneading.

    • Shop Manager

      Hi David,
      Many thanks for your comments. Such independent feedback is very helpful to other bakers who may not be as familiar with our range. On the matter of T55 V T65, the T55 we sell online is a ‘Traditional’ grade having no added ascorbic acid, while the T65 is a standard grade quite apart for the higher ash content. The T65 is the more usual ‘T’ grade or ash content of a standard bread flour used in France. Happy baking. From all at the Kells Team.

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