Part of Bakery World
T55 Wheat Flour
Strong & consistent performance
The everyday professional flour: baguette, pain de mie, pizza bases and viennoiserie. Tight protein band for the same result on every shift.
- Made in Germany
- Non-GMO
T55 Wheat Flour · 25 kg paper bag
- W value
- 220–260
- Protein
- 11.0–12.0 %
- Recommended hydration
- 60–68 %
- Fermentation
- 2–24 h
Why it works
Predictable from bag to bag
Protein and ash are held in a narrow band at the mill, so your formula behaves the same in January and in August.
Balanced strength
A W of 220–260 gives volume without fighting the dough — ideal for mixed production lines.
Clean, white crumb
Low ash for a bright crumb in toast bread and viennoiserie.
Technical specification
| Type | T55 |
|---|---|
| Protein | 11.0–12.0 % |
| Ash | 0.50–0.60 % |
| W value | 220–260 |
| P/L | 0.5–0.7 |
| Recommended hydration | 60–68 % |
| Fermentation | 2–24 h |
| Packaging | 25 kg paper bag |
| Shelf life | 12 months, cool & dry |
| Origin | Germany |
Best for
- Baguette
- Pain de mie
- Pizza base
- Croissant
- Brioche
Frequently asked questions
Can I use T55 for pizza?
Yes — for direct dough and up to 24 h cold fermentation. For 48–72 h use T65 or the Farina 00.
What is the recommended hydration?
60–68 % for bread and viennoiserie; up to 70 % for pizza.
Pairs well with
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Samples, pricing for your volume, or a demo in your kitchen. Reply within one working day.