Flour Guide: Choose by Application

Start with what you want to make. These application notes help you compare selected Foricher flours and find the relevant product information before requesting a quotation.

Choose your application

Selected Foricher flours at a glance
What are you making?	A flour to explore	Why consider it?
Croissants, pain au chocolat, brioche and laminated dough	Bagatelle T45 Label Rouge	Foricher identifies this flour for viennoiserie, yeast dough and puff pastry, including croissants and brioche.
Traditional French baguettes and bread	Bagatelle T65 Label Rouge	Designed for traditional French breadmaking and baguettes.
Cakes, biscuits, crêpes and sweet pastry or tart dough	Pâtissière T55 Pastry Flour	A pastry flour for the applications described in its product information.
Puff pastry and lamination	Feuilletage T55	Explore the dedicated feuilletage flour alongside Bagatelle T45; confirm the best choice for your recipe and production method.
Breton savoury galettes and pancakes	Buckwheat Flour — Farine de Sarrasin	For savoury galettes and speciality recipes. Check the current specification for cross-contamination information when dietary requirements apply.
Rye sourdough, rye loaves and mixed-grain bread	Seigle T130 Rye Flour	A rye flour for rustic bread applications. Contains rye and gluten; follow a recipe designed for rye or your chosen flour blend.

Two flours with the same T number can behave differently

Choose the specific product as well as the grade. Pâtissière T55 and Feuilletage T55 serve different production needs. Review the supplier specification and intended application rather than choosing on the number alone.

For an existing recipe, tell us which flour you currently use and the result you want to improve. A change of flour may require recipe or process adjustments; a production trial is the best way to confirm performance in your own bakery.

Search in the way you work

You can also search by the product name or flour grade, such as T45, T55 or T65. Search results are starting points: check each product's recommended uses and specification before choosing.

Need help choosing?

Send us the following information so we can review your application:

The finished product: for example, a croissant, baguette or savoury tart.
Your current flour and approximate batch size.
How you mix, rest, ferment, laminate or freeze the dough.
The result you want to achieve and any production difficulties.
Your expected buying quantity and preferred pack size.

Ask for flour-selection advice · Chef support and demonstrations · Discuss trade quantities

Specifications and supplier information

Check the individual product page for its specification sheet and allergen information. Recipe suitability is not an allergen or dietary certification. Please request the current specification if a required detail is missing.

Supplier references: Foricher Bagatelle T45 and Foricher Bagatelle T65. Additional application notes follow the linked LFP product information.

Our website is currently available for product research and enquiries. Please contact us to confirm pricing, pack options and availability.