GRUAU ROUGE WHEAT FLOUR T45

The croissant and brioche flour. Grands Moulins de Paris Gruau Rouge is a T45 milled from strong wheat and reinforced with wheat gluten to 12.1 g of protein per 100 g, the flour the mill makes for traditional-method viennoiserie and for doughs rich in butter, eggs and sugar. It takes high hydration with a wide tolerance window, holds its layers through lamination and a long proof, and supports freezing, so shaped croissants can go into the freezer on one day and be proofed and baked on another. Use it for croissants, pain au chocolat, brioche, kouign-amann, Danish and the extensible half of a panettone blend.

T45 is an ash grade, not a strength grade, and Gruau Rouge is the strong one: gruau is the French term for flour milled from hard wheat, and the added gluten is what lets a croissant dough carry half its weight in butter through three folds and a two-hour proof. It is not a substitute for American cake or pastry flour in pie and tart doughs. For lean breads and baguettes use Tradition T65; read our guide to the Grands Moulins de Paris range for where each flour belongs, and pair this bag with Beurremont 82% butter sheets for lamination.

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