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25kg bag of Tradition T65 wheat flour by Grands Moulins de Paris – premium French artisan flour ideal for baguettes and traditional bread baking

French Bread Flour T65 Traditional

by Grands Moulins de Paris
$50.59 - $50.59
$50.59
$50.59 - $50.59
$50.59
Availability:
In stock
Package Size: 55 lbs.

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EMPTY DOM REMOVE PROTECTOR
SKU FL010
EMPTY DOM REMOVE PROTECTOR
TRADITION T65NO ADDITIVESMILLED IN FRANCEKOSHER

The baguette de tradition flour. Grands Moulins de Paris Tradition T65 is the flour French bakers use for pain de tradition française: wheat flour, wheat gluten and malted wheat flour, with no additives, milled to 10.3 g of protein per 100 g for a dough that stretches into a long, thin loaf and bakes to a cream, open crumb under a very crisp crust. It makes baguettes, batards, pain de campagne and levain breads, and a pizza base with a French crust.

Brand Grands Moulins de Paris, France
Product Tradition T65, wheat flour for pain de tradition française (SKU FL010)
Ingredients Wheat flour, wheat gluten, malted wheat flour. No additives.
Protein 10.3 g per 100 g (mill's technical sheet)
Pack Size 25 kg (55 lb) bag
Best For Baguette de tradition, batards, pain de campagne, levain breads, French-style pizza
Mill's Formula Per 1,000 g flour: 650 g water plus 40 to 50 g bassinage, 18 g salt, 7 g fresh yeast; first speed only, dough at 24 to 25°C; bulk 2 hours with two folds or 60 minutes with one fold then 12 to 24 hours at 4°C; divide 350 g; bake 250°C for 20 to 23 minutes

Tradition T65 gains strength through time rather than in the mixer: mix on first speed, build structure with folds and a cold block, and expect a crust that colors faster and a fuller wheat flavor than a white T55. Because it carries no ascorbic acid or enzymes, a loaf made from it with water, salt and yeast or levain, and never frozen, meets France's 1993 decree for pain de tradition française. Read our guide to the Grands Moulins de Paris range for where T45, T55, T65 and T80 each belong.

View Dating Declaration Document

Why Buy From Specialty Food Source

  • Nationwide shipping, next day UPS Ground delivery in Massachusetts
  • Trusted by chefs, breweries, manufacturers, and the cannabis industry for over 30 years
  • Contact us for large orders and hard-to-find ingredients
  • Globally sourced • Retail store • Wholesale
  • 5 stars: 3 (100%)
  • 4 stars: 0 (0%)
  • 3 stars: 0 (0%)
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D
Dr Richard Jay
Baguette to Perfection

OH YES, this is the real deal.

User picture
y
yves boode
The best deal for people that want to bake French Bread

The best deal for people that want to bake French Bread. Not only does it make a better product, but since the French are not allowing to grow genetically degraded grain, a lot of gluten intolerant people can actually eat brad, or pizza. Even with the 2025 shipping cost, very much worth the price.

User picture
M
Maxim Sapozhnikov
Excellent flour

Excellent flour. Gluten is well developing, tastes great

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DESCRIPTION
TRADITION T65NO ADDITIVESMILLED IN FRANCEKOSHER

The baguette de tradition flour. Grands Moulins de Paris Tradition T65 is the flour French bakers use for pain de tradition française: wheat flour, wheat gluten and malted wheat flour, with no additives, milled to 10.3 g of protein per 100 g for a dough that stretches into a long, thin loaf and bakes to a cream, open crumb under a very crisp crust. It makes baguettes, batards, pain de campagne and levain breads, and a pizza base with a French crust.

Brand Grands Moulins de Paris, France
Product Tradition T65, wheat flour for pain de tradition française (SKU FL010)
Ingredients Wheat flour, wheat gluten, malted wheat flour. No additives.
Protein 10.3 g per 100 g (mill's technical sheet)
Pack Size 25 kg (55 lb) bag
Best For Baguette de tradition, batards, pain de campagne, levain breads, French-style pizza
Mill's Formula Per 1,000 g flour: 650 g water plus 40 to 50 g bassinage, 18 g salt, 7 g fresh yeast; first speed only, dough at 24 to 25°C; bulk 2 hours with two folds or 60 minutes with one fold then 12 to 24 hours at 4°C; divide 350 g; bake 250°C for 20 to 23 minutes

Tradition T65 gains strength through time rather than in the mixer: mix on first speed, build structure with folds and a cold block, and expect a crust that colors faster and a fuller wheat flavor than a white T55. Because it carries no ascorbic acid or enzymes, a loaf made from it with water, salt and yeast or levain, and never frozen, meets France's 1993 decree for pain de tradition française. Read our guide to the Grands Moulins de Paris range for where T45, T55, T65 and T80 each belong.

View Dating Declaration Document

Why Buy From Specialty Food Source

  • Nationwide shipping, next day UPS Ground delivery in Massachusetts
  • Trusted by chefs, breweries, manufacturers, and the cannabis industry for over 30 years
  • Contact us for large orders and hard-to-find ingredients
  • Globally sourced • Retail store • Wholesale
SHIPS FROM

This item is fulfilled by us at specialtyfoodsource.com from our JN KIDDS Distributors warehouse located at 830 West Chestnut St. Brockton, MA 02301. For further shipping information please contact our customer service team at support@specialtyfoodsource.com.

  • Next Day UPS Ground Delivery in Massachusetts on shelf-stable items
  • Contact Us For Large Orders and Hard To Find Ingredients

Shipping Note
If this is a heavy or bulky item (50 lbs or more) it may significantly impact shipping costs. For larger quantities (typically 500 lbs or more), palletized or LTL freight is often the most cost-effective option.

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