As a staple ingredient in French cuisine, Froment flour is widely used in the preparation of bread, pastries, and crêpes. But did you know that Froment flour, also known as soft wheat flour, comes in different grades, each with its unique characteristics and uses in cooking?
In this article, we will dive into the world of Froment flour in France, explore the different grades of flour available, and understand how they are used in French cuisine.
The Different Grades of Froment Flour:
In France, Froment flour is classified into several grades, based on the quality of the wheat used, its gluten content, and the milling process. Here are some of the most common grades of Froment flour used in French cooking:
Type 45 Flour - Also known as pastry flour, this type of Froment flour has the lowest gluten content and is the finest grade of flour. It is commonly used for making cakes, pastries, and crêpes.
Type 55 Flour - This is the most common grade of Froment flour used in France. It has a medium gluten content and is often used for making bread, baguettes, and other baked goods.
Type 65 Flour - With a higher gluten content than Type 55 flour, Type 65 flour is often used for making specialty bread such as sourdough, rustic bread, and bagels.
Type 80 Flour - This is a high-gluten flour that is often used for making whole wheat bread and pastries.
Type 110 Flour - This flour has the highest gluten content of all the Froment flour grades and is often used for making French bread, baguettes, and croissants.
Uses of Froment Flour in French Cuisine:
Froment flour is a versatile ingredient used in a wide variety of French dishes. Here are some of the most popular uses of Froment flour in French cuisine:
Bread - French bread is a staple in French cuisine, and Froment flour is the primary ingredient used to make it. The Type 55 and Type 110 flour are the most commonly used grades of flour for making French bread and baguettes.
Crêpes - Froment flour is an essential ingredient in crêpes, the thin French pancakes often filled with sweet or savory fillings. The Type 45 flour is commonly used for making crêpes.
Pastries - From croissants to tarts and quiches, Froment flour is a crucial ingredient in French pastry-making. The Type 45 and Type 55 flours are commonly used for making pastry dough.
Conclusion:
Froment flour is a vital ingredient in French cuisine, and understanding the different grades of flour available and their uses is essential for any aspiring chef. Each type of Froment flour has its unique characteristics, making it suitable for specific dishes. By using the right grade of flour, you can create French dishes that are authentic and delicious.
References:
- The Professional Pastry Chef by Bo Friberg
- Mastering the Art of French Cooking by Julia Child, Simone Beck, and Louisette Bertholle
- Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza by Ken Forkish
- "Flour 101: Different Types of Flour and When to Use Them" by Caroline Lange, Food52.
