Pastry Flour T45

Extracted from the heart of the wheat grain, it is the whitest and purest flour. Its energy supply is essential thanks to the slow sugars (starch) of which it is composed. They are burned by the body during the efforts of the day.

It is used in pastry making for the manufacture of delicate appliances but also for pastries. It is thus suitable for the manufacture of brioche for which certain professionals cut it with oatmeal flour to give it more baking value and therefore better swelling capacity and better cold storage. In the kitchen it will be used to make connections.