Farine type 45

[francois]

When a french cookbook calls for Type 45 flour, what kind of flour can I substitute for it?

[artisanbaker]

depends on the product.

usually an "all purpose" flour will be suitable.

it's basically a low ash content patent flour.

[culinary bear]

depends on the product.

usually an "all purpose" flour will be suitable.

it's basically a low ash content patent flour.

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I'm lucky in that I can get french specification flour easily over here, in relatively small quantities if need be.

Is it relatively easy to get specialist flours in the states, or do you have to go through an independent dealer?

[bleudauvergne]

What's the recipe for? All purpose can be substituted in some case for a type 55 but I'd make adjustments if it's a baking recipe using type 45.

[francois]

I want to make a recipe for Cannelés from Pierre Hermé's Secrets Gourmands.

My wife recently gave me some nice canelés copper molds and I am looking for a good recipe, so I though Hermé would be a good source.

(1/2 litre milk, vanilla, 50g. butter, 250 g. icing sugar, 2 eggs+ 2 egg yolks, 100g. type 45 flour)

Can I use all purpose-flour or would I be better off with cake flour?

[Wendy DeBord]

We've had a couple extensive discussions about making canneles, perhaps these might interest you.

http://forums.egullet.org/index.php?showtopic=8090&hl=

http://forums.egullet.org/index.php?showtopic=28572&hl=

[artisanbaker]

i made that recipe with type 65 in france with no problems. type 65 is the lowest extraction possible with a stone mill.

you should have no problems with all purpose flour, and remember that adding chlorine to flour (cake flour) is illegal is france.

bon courage.