CENTRAL MILLING 100% Organic Artisan Bread Flour - 25 lbs - Old World

Q: What is Type 80? Is this a new classification of flour or does it refer to its composition?

French flour type numbers indicate the ash content (in milligrams) per 10 g flour. The numbers are a factor 10 lower than the German types. Type 55 is the standard, hard-wheat white flour for baking, including puff pastries (“pâte feuilletée”). Type 45 is often called pastry flour, and is generally from a softer wheat (this corresponds to what older French texts call “farine de gruau”). Some recipes use Type 45 for croissants although many French bakers use Type 55 or a combination of Types 45 and 55. Types 65, 80, and 110 are strong bread flours of increasing darkness, and type 150 is a wholemeal flour. Note that there is no type 40 French flour like the German type 405, the closest is type 45.

Q: Is it coming in one 25 Pound bag or in multiple bags, like 5*5lb?

no, one huge bag about 2 feet tall

Q: What is the protein % of the type 80?

It is listed in the Bakery Supply section of the Central Milling site as 12%

4.6/5

Product ID: 733568140

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CENTRAL MILLING 100% Organic Artisan Bread Flour - 25 lbs - Old World

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