Discover the Perfect Flour for Every Recipe: Your Guide to Wheat Flour
Not sure which flour to pick for crusty bread, light pastry, or a moist cake? T45, T55, T80… got you confused? This article clearly explains how to choose the right flour for your baking and cooking needs.
Soft wheat, hard wheat, white or wholemeal flours—understanding the differences is essential. The flour you use directly affects flavor, texture, and even the nutritional value of your creations.
Whether you’re a baking enthusiast, a homemade bread lover, or just curious, this guide is essential.
Each "T" number refers to a specific use:
T45: perfect for fine pastries and pizza dough
T55: standard for breads
T65: all-purpose
T80: best for rustic breads
T110: whole wheat
T150: whole grain flour
In this article, you’ll discover:
The major types of wheat flour
What “T45, T55, T65…” really mean
Ideal uses for each flour
Practical tips for choosing the right one
Ready to master your flour game? Let’s dive in.
Understanding Wheat Flour Classification
Wheat is the most common grain used for flour. Depending on how it’s milled and sifted, different flours are produced.
The "T" Number System (T45, T55, T65…)
The “T” stands for the ash content left after burning the flour—basically a measure of mineral content.
Lower numbers mean whiter, more refined flour (less bran). Higher numbers mean more whole grain content.
Examples:
T45: ultra-fine white flour – best for cakes and delicate pastries
T55: standard white – for white breads, pizza dough, pie crusts
T65: slightly more whole – gives more flavor and nutrition to breads
T80: semi-whole, higher in fiber – great for rustic breads
T110: wholemeal flour – nutrient-dense, ideal for healthy baking
T150: whole grain flour – very high in fiber, for hearty, dense loaves
Types of Wheat Flours: White, Semi-Whole, Wholemeal, Whole Grain
White flour (T45–T55): highly refined, great for cakes, pancakes, light pastries
Semi-whole flour (T80): keeps part of the bran—more flavor, ideal for rustic loaves
Wholemeal flour (T110): contains almost all of the grain—great for healthy recipes
Whole grain flour (T150): includes bran, germ, and endosperm—nutrient-rich, dense bakes
Which Wheat Flour to Use (By Type)
T45
Very fine, nearly bran-free. Best for:
Soft pastries (cakes, madeleines, sponge cakes)
Viennoiseries (brioche, milk bread)
Fresh pasta
Crepes, choux pastry Light and airy, but low in fiber.
T55
Versatile and pantry-friendly. Ideal for:
Pie crusts
White bread, baguettes
Pizza and focaccia
Homemade pasta, quiches A go-to everyday flour.
T65
More whole than T55, richer in taste. Great for:
Rustic breads
Fluffy brioches
Crispy pizzas
Rich pasta and crusts Perfect balance between taste and ease of use.
T80
Also called semi-whole (bise), fiber-rich. Recommended for:
Oat flour: soft, sweet – pancakes, biscuits, high in good carbs
Often less elastic—best mixed with T65 for better results.
Pro Tips for Flour Usage
Mix flours for better taste, texture, and nutrition
Weigh accurately – many flours absorb lots of liquid
Adjust liquids – especially with coconut or rice flour
Use binders – essential for gluten-free flours
Let dough rest – especially with heritage grains
Start with simple recipes to understand flour behavior
Store properly – cool, dry, sealed; whole flours spoil faster
Ready to Master Wheat Flours?
Now you know exactly how to choose the right flour for any baking challenge. From light cakes to rustic loaves, each flour has its role. With this knowledge, you’ll create tastier, healthier, and more professional bakes.
