T65 Blended Wheat Flour for Viennoiserie

The cornerstone flour for authentic French viennoiserie, this T65 blend represents the perfect marriage of strength and extensibility required for laminated doughs. Carefully crafted using traditional French milling protocols that preserve the essential characteristics for superior layering and rise.
 
Technical Specifications:
 
Protein Content: ~12%
Ash Content: ~0.65%
 
Perfect For:
 
Croissants: Achieves the iconic honeycomb interior structure
Pain au Chocolat: Superior butter layer definition and flakiness
Danish Pastries: Excellent dough handling and shaping properties
Brioche: Rich, tender crumb with perfect dome structure
Pain de Mie: Classic French sandwich bread with fine, even crumb
 
Why Choose This Flour:
 
The moderate protein content and specific gluten quality create the ideal balance for laminated doughs - strong enough to contain butter layers during rolling, yet extensible enough to allow proper rise and layering. The higher extraction rate contributes subtle flavor complexity while maintaining the refined texture expected in viennoiserie.