Using the names T45, T55 and T65 to distinguish the types of flour is a unique expression in France. T stands for Type type, and the number after T stands for ash content. The larger the value, the higher the ash content.

Ash refers to the ash residue after the complete combustion of wheat flour, which can also be understood as minerals. The higher the ash content of flour, the deeper the color and the richer the flavor, and the more natural components of wheat such as bran are retained.

T55 is suitable as ordinary flour for ordinary families, because its fineness is moderate. It can be used to make tarts, puffs, pound cakes, cakes or white bread, and has a wide range of uses.

T65 is often used to make chewy French bread or biscuits, such as baguette, to avoid being used to make sweet bread, which will affect the effect of fermentation and expansion.