T65 Flour is a strong white bread flour, typically used to make baguettes and artisan dark breads.
T65 Flour gives a light open textured loaf with a crisp crust. It has a high protein content and has great fermentation tolerance.
The 65 refers to the amount of mineral content that is left after burning the flour i.e. T65 has about 0.65% mineral content.
Moulin Paul Dupuis chooses the best wheat varieties and the right method for milling the flour depending on the intended use of the finished product by the baker or pastry chef.
Moulin Paul Dupuis is a family-owned company located in Normandy with generations of experience in flour milling.
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