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Josef Marc is working hard to bring you the best of flours that can help you bake at home with utmost ease

Baking can be as good as living life - rich and full of options. Baking is said to turn some love and affection into something beautiful and delicious. Love for baking comes from within and for all those who want to bake in the convenience of their home and are not so confident about choosing the right flour for various baked goods, Josef Marc is here to help. A crucial ingredient of baking is the flour. You can use various types of flour while baking cakes, pastries, cookies and bread.

T45 Flour:

T45 or Type 45 flour finds its origins in sophisticated French cuisine. Josef Marc T45 flour is fluffy, light, comfortable and gives you a baked product that is pleasing to taste.

It is produced after processing close to 10 kilograms of flour in a furnace heated at 600 degrees Celsius. T45 is the lightest, whitest flour with 0.45% or 45 grams of mineral content per kg. It has negligible bran (which is the outer covering crust) on its rim after burning.

Enjoy leisurely afternoons with high-quality cakes and delicacies made by T45 flour.

It is fine, soft, smooth and oh-so-very white. It is great to make excellent cakes, muffins, croissants, soft cookies, pastries, and light wheat-based pasta. So what’s keeping you waiting? Get yourself Josef Marc T45 flour and bake yourself a delicious cake today!

T55 Flour

T55 or Type 55 is white flour that will add some strength to your baked products. T55 flour is used in making dense white bread and all kinds of soft bread perfect to be toasted and eaten with some jam and marmalade. Josef Marc T55 flour will enhance the baking shelf in all homes that believe in making impressive and nutritious meals.

This type of flour can give the baker a light open-textured loaf with a crisp crust. T55 has approximately 0.55% of the mineral content. Earlier, this flour was used to make French bread using only water and yeast, however, more and more new and skilled bakers are also adding orange zest, lemon extracts, fruit extracts, and honey to this flour for a richer and distinct taste.

Pizza Flour

The perfect pizza is a dedication to good baking & choice of ingredients. It takes pleasure, passion and a good choice of flour to come up with the perfect crust which is crisp and soft at the same time. Pizza flour is made with the combination of durum and all-purpose flour along with specialized elements that condition and soften the dough.

Pizza flour is high in protein content which increases the nutrient component and aids in giving your pizzas the perfect crust. Pizza flour ferments well and absorbs water in the most appropriate manner which helps in the formation of gluten.

Don’t you like to see your pizza bigger than before, crispier and fresher than ever? Pick Josef Marc pizza flour that stretches well and gives you an evenly baked pizza.

Gluten Free Flour

Flour, as we all know is found to be a rather common ingredient in many foods. It is used to make bread, desserts, and noodles, and many other delicacies. It may even be used in soups, sauces and to thicken various other dishes. However, people with celiac disease who are intolerant to gluten opt for gluten-free flour to avoid serious medical conditions. Good gluten-free flour can help attain similar taste and texture profile to traditional baked goods and with much more nutritious content. It is a mix of various different flours like, amaranth flour, sorghum flour, etc and is prepared to make a healthy dense mix of delicious bread and other gluten-free specialties.

Rye Flour

This is a heavy and dark flour that gives you strong and dense bread. In order to make it rise better, flour with high-protein can be mixed with it. Rye is usually grown in cold, harsh climates, that gives it a traditional application in cuisines from countries such as Germany, Norway, Denmark, and Sweden.

Whole-Wheat Flour

Whole wheat flour is nutritious as it has a high quantity of protein and fiber. However, its ability to rise and become fluffy is compromised because of this. Whole wheat flour produces heavier, denser and more fiber-rich baked products. This type of flour has a varying amount of bran and germ added after treating the wheat kernel. You can store whole wheat flour for up to three months at room temperature.

Semolina Flour

Semolina flour is made from finely ground wheat and is majorly used in making pasta, and Italian puddings. It is the hardest type of wheat and also has the highest gluten content than all other types and varieties of flour. Semolina flour has a fair amount of protein content that ranges from being about 0.11 to 0.12 percent. It is because of this that Semolina flour is not very elastic and strong, however, it gives a nice crunchy dense bite to the pasta or risotto prepared.