The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Type 55 Flour - can you get it in Australia?

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twistedicthus's picture
twistedicthus

Type 55 Flour - can you get it in Australia?

I recently got the book "Confessions of a French Baker" and I want to try out some of the recipes but I don't know where in Melbourne that I could possibly find Type 55 strong bread white flour. Anyone know where I could get this? Would Manildra have it? (I work for Bakers Delight and thats who supplies our flour).

sphealey's picture
sphealey

Welcome on board! I would love to go back to Melbourne some day; I was only there for 4 days of which 3.5 were all work, but it seemed like a great city.

If you already work at a bakery, why don't you ask whoever does your supply purchasing? Usually if that person doesn't know, he/she knows which upstream supplier to call and ask.

sPh

sphealey's picture
sphealey

Further investigation reveals to this North American that Bakers Delight is a large entity with 400 stores in "Australiasia" (do people really say that?). Still, in my experience working for large enterprises the purchasing people are very helpful if you are nice to them - they spend so much time being beaten up by everyone else that a polite inquiry is a relief.

sPh

timtune's picture
timtune

I haven't seen type 55 flour anywhere around too.. hmm
However, there's been places selling tipo 00 and tipo 0 as well as italian pasta dura flour..

andrew_l's picture
andrew_l

Thanks for this thread! I recently bought some flour in Calais and when I got it back to the UK became worried that it might not be suitable for bread. The packet says 55 so now I know it is!

Thanks. Will it be suitable for baguettes?

Andrew

twistedicthus's picture
twistedicthus

Yes, it's meant for continental baking :-)

andrew_l's picture
andrew_l

I'm wrong! Mine is 65 and 110. I've just been to my flour cupboard to check. So what is this for????

twistedicthus's picture
twistedicthus

Baguettes etc.

manxman's picture
manxman

check your bag some 65 is classed as "pure" whilst others often have a small portion of "seigle" added Thats rye to you and I
Both is used here for the rustic type loaf the 110 flour should be much darker (and coarser) and used to make brown bread
If you have the 65 with rye it is great for making starters, just add water and wait..

manxman's picture
manxman

have you Aussies from Vic read Dan Lepard's comments on the bakers of Victoria?
Its at http://www.danlepard.com/content/pages/melbourne.htm
even mentions Bakers Delight Well done youse down under

tatter's picture
tatter

French flour type 55 (sometimes called all-purpose) is for white continental bread, excellent for baguettes!
type 65 white flour mainly for bread baking and higher (i.e.T80) is used for a variety of brown breads
type 150 the wholegrain flour.
The higher the type the browner the bread.
regards

tatter's picture
tatter
Ricardo's picture
Ricardo

25 kilo bags can be purchased in Melbourne in some Chinese retail stores and ,Greek Oakleigh, Turkish should try BAS foods Coburg and Indian foods Murrumbeena and Box Hill retailers wholesalers
The range they carry varies greatly from 10% to 13.5% protein levels
Wholesale cost $15 to $22 a bag I have not checked the latest prices since normally buy a years supply from the millers.

manxman's picture
manxman

How do you store your flour for a year? I buy my flour from the mill down the road(in France) Normally in 25 kilo bags for 8 euros.
Last time I was there I saw the price list and its 10 euros for 50 kilos but storage could be a problam. I put bay leaves near my flour to keep it weevil free.

KNEADLESS's picture
KNEADLESS

Having two cats, we buy a lot of kitty litter, which comes in large plastic buckets. Because the lids are tight fitting, they make excellent containers for flour. Don't know if you have them in France.

titus's picture
titus

King Arthur Flour's Bakers Catalog sells great acrylic food containers in small, medium and large. The large one holds 25lbs of flour.
Here is the URL for it. I have some of these containers and they really are terrific.

http://tinyurl.com/oy8t8

They ship overseas.

Ricardo's picture
Ricardo

I don't often get weevils at home it is normally prety dry and I keep my flour in a cool dry place as much as possible
I use bayleaves with some success
I mostly keep the highest gluten flour the longest and the weaker flour tend to use it more often