Type 405 flour, also known as T405, is a highly refined wheat flour designed for applications where precision, softness, and consistency are essential. With its very low mineral content and fine milling profile, T405 wheat flour is widely used by professional bakeries, pastry manufacturers, and food processors focused on delicate baked goods and controlled dough […]
Type 650 flour , also called T65 wheat flour, is a high-performance wheat flour designed for robust dough structures, extended fermentation, and artisan-style baked goods. With its higher mineral content and stronger protein profile, it is widely used by professional bakeries, industrial producers, and horeca operators focused on bread products with depth, texture, and character. […]
Type 550 flour is widely regarded as the benchmark wheat flour for bread and yeast-based doughs in European baking. Thanks to its balanced protein structure, strong gluten development, and reliable fermentation performance, it is the preferred choice for professional bakeries, pizzerias, and food manufacturers seeking consistent results at scale. This article explains what Type 550 […]
Type 480 flour is a versatile wheat flour widely used in European baking for its balanced structure and reliable performance. Positioned between soft cake flours and stronger bread flours, it offers an excellent compromise for both home bakers and professional food producers. In this guide, we explore what this product is, its key characteristics, common […]
