What is the “T” system for French flour?

The number following the T denotes the amount of ash (and so bran) left in the flour so in general, the greater the number, the closer the flour is to wholemeal, but there are some exceptions:

T45 (pastry flour) is very white flour

T55 and T65 are the “standard” white bread flours (similar to Italian 00)

T80 is stoneground white and so a little more yellow as it retains the nutritious wheat germ.

T110 is spelt

T150 is wholemeal wheat.

9 Nov 2021