French flour labels such as T45, T55 and T65 refer to mineral or ash content, not a direct protein grade. A higher type number generally indicates more mineral content from the grain, but protein still varies by mill and product.
Read the full specification
Type number alone does not guarantee strength or gluten behavior. Check protein, intended use and the mill’s guidance, especially when adapting a recipe written for a different country.
Common uses
T45 is often marketed for pastry and enriched dough, T55 for general baking and baguettes, and T65 for more rustic bread. These are conventions, not universal rules.
Substitution strategy
When exact French flour is unavailable, choose flour by protein and intended use, then adjust hydration gradually. Record changes because absorption varies between brands.
Current information: Menu items, prices and availability may change. See the current menu, order online, or contact De Ma Vie for confirmation.