T55 wheat flour – “Cocorico”

Product Description

Description

Flour specially adapted to cooking and pastry recipes. Cooking: crêpes, breadcrumbs, roux, sauces and soufflés. Choux pastry: Choux, éclairs, gougères, Paris-Brest, Religieuses, St-Honoré. Crumbly pastas (mainly tarts): dark pastas, shortcrust pastas, shortbread pastas, sweet pastas. Dry cookies: Christmas cookies, dry cakes. Yellow or beaten pasta (emulsion of sugar and eggs added to flour): cakes, sponge cakes, madeleines, pound cakes.

Ingredients

Wheat* flour, wheat* gluten, flour treatement agent (E300), enzyme (alpha-amylase E1100, xylanase).
Ingredients followed by * are on the list of the 14 allergens that must be declared.
Wheat* : cereal containing gluten.
This product is not subject to OGM.
Ingredients in this product have not undergone any ionizing treatment.

Nutritional information

(For 100g of flour)

– Energy (Kj): 1167
– Energy (Kcal): 275
– Fat (g): 1
of which saturated fatty acids (g): 0.2
– Carbohydrates (g): 57
of which sugars (g): 2.8
– Protein (g): 10.5
– Salt (g): > 0.1

Tips for use and storage

‘Minimum Durability’ (MDD) date*: 270 days (i.e. 9 months).
Store in its original packaging, in a cool, dry place, temperature < 25°C (77°F).
*As of production date

Good to know

Not suitable for making Traditional French bread.

Tips

All bread-making flour, suitable for all uses in artisan bakeries, and adapts to all working methods.

Tasting advice

Enjoy throughout the day, for breakfast toast or the classic baguette sandwich at lunchtime.

Additional Information

Weight	25 kg
Conditionnement	Bag (25kg)

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