Best T65 Alternative in India

“Oh! It is impossible to bake a good baguette with that crunchy, thin, almost shattering crust with a soft nettled crumb in India” murmured Trisha, scrambling through her French bread book. “What is the best T65 alternative in India?” she googled….

The problem is real! For an authentic French loaf whether it is a Baguette, or Pain de Campagne, using French flour makes all the difference. Although most flours seem similar to naked eyes, they are drastically different from one another, in terms of their behavior, flavor, and final outcome. This is mostly based on – wheat variety, the protein content, the bran content, the region the grain is farmed, the season of harvest, the mill the flour was processed in, the grind (particle size), the grinding technique, and many such factors! And this is why you cannot substitute a particular flour in a recipe with any flour and still expect similar results. Finding the right kind of flour alternative can seem confusing and exhaustive.

Understanding French flours

To be able to make an ‘informed’ choice, a baker must understand the difference between each one and what those flours bring to the table. Typically, French flours are labeled with alpha-numeric names. ‘T’ represents ‘type’. The type number refers to the amount of mineral content in 100g of flour. A precise amount of flour is baked at a very high temperature and the resulting “ash” or mineral content is measured. For example, a Type 45 flour will have between 0.6 and 0.7% of minerals for each 100g of flour. The lower the number, the whiter the flour. The higher the number the more complete or ‘wholemeal’ the flour.

T4500, 0Cake Flour0.459Cakes
T550Bread Flour – TWF Series C-83180.5511-13Enriched Breads –
T651Bread Flour – TWF Series C-87140.6513-14Artisan Breads-
Sourdough breads
T150Farina integraleBread Flour – TWF Flour X1.512-13Whole-grain Breads
Table 1: Equivalence reference table

Why use T65 for baguettes?

When a baker is looking for a flour substitute for a recipe, it is also important to understand the characteristics of the flour and how it contributes to the texture and properties of the bread.

A typical T65 has the following characteristics –

This type of flour is best known for making baguettes. The flour gives a light open textured loaf with a crisp, thin, and shattering crust. It is high in protein content and has phenomenal fermentation tolerance.

1.   Higher in protein % than the wholemeal flour – a greater capacity to trap air bubbles for the netted crumb

2. Coarser than refined flour/APF/maida – provides the classic crust texture

3. High elasticity and medium extensibility – greater success with the dramatic shaping

4. Higher fermentation tolerance – withstands the extended fermentation periods

5. Requires higher hydration – results in the moist, soft crumb

What is the best T65 alternative in India?

So, circling back to Trisha’s question, “What is the best T65 alternative in India?”

TWF’s Series C-8714 is the best T65 equivalent in India, that is unadulterated, unbleached, and uncompromised.

TWF’s Series C-8714 is a high-protein, purpose-crafted flour for artisanal, sourdough breads. C-8714 is Multi-Dimensionally Milled™ to create a sturdier starch-protein framework that supports the high fermentation tolerance needed for artisanal sourdough baking (Fig. 1).

 Properties of TWF Series C-8714
Figure 1: Properties of TWF Series C-8714
(Source –

The flour intelligently blends multiple grains to create a dynamic protein profile and impart a rustic flavor and texture. Multi-Dimensionally Milled™ renders 50% higher perceived protein to C-8714. While the measured protein of C-8714 is around 12.1-12.5%, its perceived protein is 13.5%. Perceived protein measures the potential of flour to make a functional gluten network. Gluten is formed when two of wheat’s native proteins, glutenin, and gliadin, come into contact with water. A higher measured protein percentage does not mean higher gluten forming potential in the dough.  Perceived protein is a measure of the strength of the flour and is a much more accurate barometer for bread bakers than the flour’s protein content.

 A classic French baguette - crisp, tanned, and thin crust with a netted moist crumb, made with TWF's Series C-8714.
Figure 2: A classic French baguette – crisp, tanned, and thin crust with a netted moist crumb, made with TWF’s Series C-8714.

Find the recipe for the baguette with Series C-8714 on TWF’s online community DOUGH.

TWF’s Series C-8714 is nutritionally superior to T65

Although, C-8714 is touted as an Indian equivalent to T65, it in fact nutritionally superior. Multi-Dimensionally Milled™ C-8714 retains some of the whole grain components to deliver more nutrients, minerals, and fibers (Fig.3). The novel milling technique allows the retention of bran and germ without interfering with the flour’s functional properties. Multi-Dimensionally Milling™ also provides granular control over the flour – how your flour behaves at each stage of kneading, resting, and baking.

C-87145 is a nutritionally superior alternative for T65.
Figure 3: C-87145 is a nutritionally superior alternative for T65.
Picture credit – Priyanjali Ray from @WildYeastStories

Unlike most bread flours, Series C-8714 does not have any chemicals, preservatives, improvers, or added vital gluten. It is a blend of carefully curated Indian wheat strains and other grains to accentuate the functionality of the flour without depending on any additives (Table 2).

PROPERTIEST65MaidaSeries C-8714
Retains whole-grain components like bran and germNoNoYes
Rich in micro-nutrients – vitamins and mineralsNoNoYes – 4x micro-nutrients*
High fiber contentNoNoYes – 4x more fibers*
UnbleachedMay beNoYes
Added vital glutenYesYesNo
Conditioners/ ImproversYesMay beNo
Table 2: Difference between T65, Maida, and Series C-8714 (*Details on the nutrition of Series C-8714 can be found on the website.)

How to replace T65 with Series C-8714 in a recipe?

Series C-8714 can be replaced in recipes calling for T65/maida/ whole wheat flour at a 1:1 ratio. For best results, the following tweaks or customizations are suggested –

  1. Autolyse – Accommodate an autolyze step of at least 40 minutes for best results with C-8714.
  2. Easier dough development – Rigorous kneading or slap and folds might not be required to strengthen the dough. C-8714 is Multi-Dimensional™ and harbors intelligent interactions between starch and gluten. This makes the flour more forgiving and easier to develop.
  3. Proofing time – You might need to shorten the proofing time as C-8714 ferments faster than most flours. C-8714 retains bran and germ. Also, it is unbleached and non-irradiated, which enables C-8714 to preserve its natural microbiota and enzyme activities. So, it tends to ferment faster than most bread flours.
  4. Water incorporation – Incorporate water into the dough in installments, if your recipe calls for hydration above 73%. Multi-Dimensional™ C-8714 has natural starch-gluten networks that absorb the water and require time to realign. Adding water a little at a time gives the dough time to accommodate the additional hydration.
For more information on Series C-8714 or To place an order, the website.


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