Francine Farine - French All Purpose Wheat Flour - 2.2 lbs (Pack of 6)

Bags were perfect! Great flour! Will purchase again!! Yes a bit expensive, but well worth it!!!

The versatility of this flower is absolutely phenomenal. This brand is so easy to use, and all your baking will be so much fluffier! The value is really great and the east of use and the flavor that it brings to your products is something that you won’t find other flowers.

Equivalent to German 550 flour this one is great for bread baking. I prefer the European flours quality and taste over the typical store brands here.

Love to use this flour for bread making. I have been using this product for several years now. Works well.

Great, better quality than American flour. Recipe from a French website that worked better for me than the top rated online American recipe : - 500 g of T45 flour - 300 ml of water - 1 packet of baker's yeast - 2 teaspoons of salt INSTRUCTIONS 1. In the bowl of your stand mixer fitted with a dough hook, add: the flour, yeast, and water. By hand is fine too. 2. Knead for about 15 minutes. If necessary, add more water or flour. The dough is ready once it starts clinging to the dough hook 3. After 15 minutes, add the salt and continue kneading for another 15 minutes. The dough should pull away from the sides of the bowl and be elastic. 4. Leave the dough in the bowl. Cover the bowl with a clean towel and let the dough rest for 2 hours at room temperature. The dough should double in volume. 5. After resting, on a floured work surface, knead and punch down the dough (press on it with your fist). Optional: for better flavor, let it rest overnight covered in the fridge 6. Form a single ball of bread dough. Remember to use flour to easily lift the dough from the work surface. 7. On a baking sheet lined with parchment paper, place the bread and let it rest again for 50 minutes. If you left your paste overnight in the fridge, also take it out 50minutes before to cook. 8. Preheat the oven to 250°C (482°F). 9. Once rested, use a pair of scissors or razor blades to make slashes on the top of the bread and sprinkle with flour. 10. Bake the bread and pour about a glass of water into the oven's drip tray so the bread becomes crispy. 11. Bake for about 20 to 25 minutes until the bread is golden brown.

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.

My mother-in-law has gluten sensitivity. Can’t handle regular bread very well. We started getting this French all purpose flour and when I use this, she can tolerate it without issues. Not sure why, but hey, I’ll take it. Great flour. Have used for breads as well as desserts (cookies and cakes etc.)

We love this flour so much, that we bought it in the larger 6 pack option. However, upon receipt, they were all packaged inside an Amazon plastic sealed bag, but 3 of the bags were opened at the seal by at least .5” inches. After trying to request a refund, was told it’s ineligible. Find a different seller- the product is amazing, but better packaging would’ve helped. the last time I ordered this- the packaging was like regular flour - this time it’s in like a Tyvex type of wrap. Maybe that’s the issue

Fluide. Agréable à travailler.

Klasse Mehl mit guter Backeigenschaft für orginal Franz. Baguette

My son brought French flour home for me last year and the baguettes I made using it were incredible. I have been making baguettes for years and these were so much better! However receiving broken packages where the flour is spilled out and repackaged by Canada Post and accompanied by an apology from them is not helpful, given the price you have paid for it. It was VERY poorly packaged. Our foods in NAmerica are so full of additives and preservatives that many people with "gluten intolerance" actually do not have it - they are allergic to the additives. My neighbour has IBS but when she went to France at spring break and ate everything in sight, she had no problems. But when she ate in the Toronto airport on her way home, she immediately became ill. I have started buying organic flour from a local flour mill and the artisan bread I make using that flour does not cause her to have IBS symptoms! It also makes the best bread I have ever made and I have been making bread for 40 years. So how can you have IBS in Canada but not in France? Buying directly from a mill that grinds their own flour is a solution. Only downside is you have to refrigerate it because there are no preservatives. Small inconvenience!

I bought this flour to make brioche and they turned out really good. It is very pricey though.

Bjr, C'est 1 très bonne farine, je l'achète depuis très longtemps et jamais déçue.