T55 bread flour is known to be the strongest of all the flours. It is milled from a mixture of hard and soft wheat and has protein content ranging from 11% to 12%. As per the French style flour classification T55 flour has about 0.55% mineral content. Josef Marc’s T55 is perfect for making bread, puff pastries, croissants and baguettes. This type of flour is best known for making croissants. This flour gives a light open textured loaf with a crisp crust. It is medium in protein content, and when this protein is mixed with water it forms gluten.
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