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Author Topic: Type 55 flour  (Read 4069 times)

Offline goldfish

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Type 55 flour
« on: February 01, 2013, 08:59:47 am »
My DD is in France and has been using Type 55 flour - a strong white bread flour.  Does anyone know if this is available in Australia?

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Offline Amy :-)

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Re: Type 55 flour
« Reply #1 on: February 01, 2013, 09:06:30 am »
GF, I just had a quick google for you. The only reference I can find to this flour in Australia was in 2006. Doesn't look promising :(

I hope someone can come on here and prove me wrong :-\
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Offline goldfish

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Re: Type 55 flour
« Reply #2 on: February 01, 2013, 09:09:10 am »
Thanks, Amy - I googled, too - not overly encouraging is it! :)

I'm wondering if it's vaguely equivalent to the 00.  Frozzie might be able to shed some light this when she comes on . . .
« Last Edit: February 01, 2013, 09:11:32 am by goldfish »
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Offline CreamPuff63

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Re: Type 55 flour
« Reply #3 on: February 01, 2013, 10:30:05 am »
It seems to be the flour that the french favour most for baguettes.
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