🌾 Blueprint of White Powder: T55, Type 00, and Strong Flour
Decoding the Global Flour Classification System
1. Standards: France Burns It, Italy Grinds It
France and Italy, the two giants of global baking culture, show philosophical differences starting from how they classify flour. Understanding this difference is the first step in baking.
🇫🇷 France: 'Type (T)' based on Ash Content
France classifies flour based on 'Ash Content'—the amount of mineral residue left after burning flour at 600°C. Lower numbers mean highly refined and white with fewer minerals, while higher numbers indicate whole wheat with strong bran flavor. T55, the standard for baguettes, boasts a golden ratio of moderate minerals that creates rich fermentation aromas while maintaining a light crumb.
🇮🇹 Italy: '00' based on Particle Size
Italy obsesses over the 'Fineness' of flour particles. Grades range from the finest 'Tipo 00' to 0, 1, 2, and Integrale (Whole wheat). As the home of pizza and pasta, 00 flour is as fine as baby powder, absorbing water quickly and providing extreme extensibility, allowing dough to be stretched thinly without tearing.
🇰🇷🇯🇵 Asia: 'Strong/Medium/Weak' based on Protein
Korea and Japan prioritize the amount of 'Protein (Gluten)'. Strong flour (Bread Flour) with over 11-13% protein is a classification optimized for the shokupan (loaf bread) culture, which values a chewy texture and high volume.
2. Science: The Dynamics of Ash (Mineral) and Gluten
Many home bakers ask, "Can I use Bread Flour instead of T55?" The answer is "Yes, but the result is totally different." The key lies in the roles of ash and gluten.
Ash (Minerals) is nutrition for yeast. Flours like T55 or T65 with higher ash content stimulate yeast activity, creating complex fermentation flavors and a thick, crispy hard crust. In contrast, Asian Strong Flour has low ash but high protein, which favors structure building. Thus, making a baguette with Strong Flour results in great volume but potentially a tough crust and simpler flavor profile.
| Grade Name | Key Feature | Best Use |
|---|---|---|
| French T45 | Highly refined, Light | Pastry, Brioche, Cakes |
| French T55 | Moderate minerals, Balanced | Baguette, Sourdough, Croissant |
| Italian Tipo 00 | Super fine, High extensibility | Neapolitan Pizza, Fresh Pasta |
| Asian Strong Flour | High Protein, Chewy | Loaf bread, Sweet buns, Bagels |
3. Master Recipe: '48H Neapolitan Dough' with 00 Flour
An authentic pizza dough recipe that maximizes the soft texture and extensibility of Italian Type 00 flour. You can achieve the signature 'Air Pockets (Cornicione)' of wood-fired pizza at home.
🥣 Ingredients (Two 30cm Pizzas)
- Italian Flour (Tipo 00): 300g (Caputo recommended)
- Cold Water: 195g (65% Hydration)
- Salt: 9g (3% - Needs to be salty for flavor)
- Fresh Yeast: 1g (or 0.3g Instant Dry Yeast - Very little)
👨🍳 Baking Process
- Slow Knead: Dissolve yeast in water and add flour. Mix until no dry flour remains, add salt, and hand knead for 10 mins. 00 flour is fine, so gluten forms slowly—patience is key.
- 1st Rise (Room Temp): Round the dough, cover, and rest at room temp (20-23°C) for 2 hours.
- 2nd Rise (Cold Ferment): Divide into 2 balls (approx. 250g each), place in sealed containers, and ferment in the fridge for 24-48 hours. The flavor of 00 flour explodes during this time.
- Shape (By Hand): Bring dough to room temp for 2 hours. NEVER use a rolling pin. Use fingers to push air from center to rim to create the Cornicione.
- Bake: Cook the bottom on a frying pan until crisp, add toppings, then broil the top in an oven or air fryer at max heat.
* Tip: A rolling pin kills the air bubbles, turning it into a cracker. 00 flour stretches easily by hand.
4. 2026 Trends: Stone Mill and Return of Ancient Grains
The milling trend for 2026 is a return to the 'Rough and Primitive'. Instead of smoothly refined white flour (Roller Mill), 'Stone Milled' flours like T80 and T110, which retain the germ and bran, are gaining popularity.
Additionally, demand for Ancient Grains like Spelt, Emmer, and Kamut is surging. While they have weaker gluten structures than modern improved wheat, they are far easier to digest and possess a nutty flavor, appealing to modern consumers seeking 'gut-friendly bread'. Asian bakeries are also rediscovering local wheat, developing T65-grade local baguettes using native wheat varieties.