Flour is a powder produced by milling grains, seeds or other starchy ingredients. In professional kitchens, the term usually refers to wheat flour. Flour provides structure, thickening, binding and texture in bread, pastry, pasta, sauces and many other preparations.
Wheat flour contains starch and proteins, including gluten-forming gliadin and glutenin. When hydrated and mixed, these proteins form a gluten network. Protein content is one factor that influences flour strength and its suitability for different products.
Typical protein ranges vary by mill and country. Check the supplier’s specification rather than assuming every flour with the same name has the same strength.
French T-number grades such as T45, T55 and T65 refer primarily to ash content, an indicator of mineral residue after incineration—not directly to protein percentage. They are associated with different milling and flour types, but the exact performance still depends on the wheat and mill.
Chef’s tip: Choose flour based on the recipe’s required structure, absorption and handling characteristics. When changing brands or specifications, test the dough or batter before adjusting the full production batch.
Key distinction: Flour grade, protein content and ash content describe different properties; one should not be used as a substitute for another.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
