Francine Wheat Flour, T55 French Flour from France with Lower Gluten Content, Makes Great Breads, Pastries and Desserts, 35.3oz/1 kg (Pack of 4)

I love this flour. There's a slight sweetness to it that makes bread, pastry and sauces even better. It is a very soft flour so you need to adjust your working dough accordingly but it has become my primary flour for everything! So delicious.

This is great quality flour although a little pricey. If you read about what is done to wheat in the United States before it's harvested, you'll probably prefer to buy European flour as well. I buy the bread and the pastry version of this flour as well.

If you want really soft pastries cake, this is a really good flower to bake with very fresh

Fantastic quality. Amazing taste. Used for my gluten free client and they had no issues. Works well as a 1:1 replacement and worth the money

My go to for yogurt cakes - that easy recipe off TikTok! It makes the cakes so fluffy.

A newly opened bag had a live bug in it. This is the second time I have found these black bugs in this Francine flour. (Which is the reason I sift each bag before using it.) I thought the first time was a fluke so I bought again, but now I will not buy it anymore.

This is indeed T55 flour as proven by the loaf of bread I made last night. The difference between this, and store-bought American flour is, unfortunately, night and day. The French wheat is lighter, the resulting bread has more bounce, and the texture is far superior. Same method of baking, just the flour changed! Price for T55 was very decent, and I would purchase from this supplier again. There were no defects in packaging or content, no bugs, just clean, soft flour. I have to knock off one star, however, because the photograph of the product clearly shows T45, not T55. The T45 label, in red, does not exist on the product (or indeed this product from any supplier). Instead, the T45 variant from Francine has 'Supreme' written on it, and a picture of a wheat head (at least at the time of review). However, the description (as T55) is correct as indicated by the listed Protein content (note, T45 refers to ash residue, not protein percentage but the percentage is a strong indicator with higher protein content corresponding to higher T number). Otherwise, this is the best flour I've encountered for making light, bouncy bread with good texture. I suspect this is not the flour you want for sourdough, which tends to need a higher gluten content to be convincing.

Beautifully sifted and I am happy to know that I’m using something that’s good for me.