What is the best flour for baking? T45, T55, or T65 - A simple global flour guide
You are following a recipe and suddenly mysterious flour codes like T45, T55, or T65 just popped up? probbably you're baking in France or Portugal, or using recipes from either country.
These numbers are crucial, they tell you exactly how refined the flour is and what it's best used for.
Let’s make this easy to understand, whether you're baking a buttery gâteau or a fluffy bolo de laranja.
🧮 What does “T” mean in flours?
Both France and Portugal use the same classification system: the “T” (Type) number, which refers to the ash content (the mineral residue left after burning the flour). It’s a way of measuring how refined the flour is.
Lower T = more refined, softer flour
Higher T = more whole grain, stronger flavor and structure
🍰 Common French & Portuguese flour types
| Flour Type | T‑Number | Ash Content | Approx. Protein | Typical Use (France/Portugal) |
|---|---|---|---|---|
| T45 | 45 | ~0.45% | 8–9% | Light cakes, pastries, croissants |
| T55 | 55 | ~0.55% | 10.5–11.5% | Everyday baking, sponge cakes, cookies |
| T65 | 65 | ~0.65% | 11.5–13% | Rustic breads, pizza, sourdough |
| T80–T150 | 80–150 | 0.8–1.5% | 12–14% | Wholemeal bread, high-fiber bakes |
📍 You’ll find these same “T” numbers on flour bags in both Portugal and France.
🇺🇸🇬🇧 How to match with US & UK flours
| Flour Type | French/Portuguese Code | US Equivalent | UK Equivalent |
|---|---|---|---|
| T45 | T45 | Cake flour (~7–9% protein) | Very soft plain flour or Italian Tipo 00 |
| T55 | T55 | All-purpose flour (~10–11.5%) | Plain flour |
| T65 | T65 | Bread flour (~12–13.5%) | Strong flour |
| T80+ | T80–T150 | Whole wheat flour | Wholemeal flour |
💡 Use protein content (g per 100g) on the label if you're not sure which one you’re holding.
❓ FAQ: French & Portuguese flour types
🔹 Can I swap T55 for all-purpose flour in a US recipe?
Yes — T55 is almost identical to US all-purpose or UK plain flour.
🔹 What’s the difference between T45 and T55?
T45 is finer and lower in protein — best for delicate cakes and laminated dough. T55 is stronger and more versatile.
🔹 What if I’m making bread?
Use T65 or mix T55 with some wholemeal to increase strength.
🌿 Kuisit Tip
Baking in France or Portugal? Learn your T-numbers and you’ll never get lost in a flour aisle again. Stick a mini conversion chart on your fridge and look for ash % or protein content to guide your substitutions.