Wheat flour T65 is a light, yet flavorful flour suitable for a wide range of bread preparations. Ideal if you are looking for a slightly firmer structure and more taste than with regular white pastry flour. Also great as a base for mixtures with wholemeal or brown flour.

T65 means it is light flour, but not as white as standard pastry flour. It still contains a bit more fiber and flavorings, making it suitable for baking bread, with a good balance between airiness and structure.

This flour is made from a blend of more than eight wheat varieties from Great Britain and France. These varieties are selected for their suitability for regenerative agriculture and their protein quality, so that the flour is both flavorful and functional to use.

Nutritional value per 100 grams:

• Energy: 1476 kJ / 348 kcal
• Fats: 0.9 g
       of which saturated: 0.18 g
• Carbohydrates: 72.88 g
       of which sugars: 1.3 g
• Fibers: 2.4 g
• Protein: 10.7 g
• Salt: < 0.025 g

Flour with a story
This flour doesn't just come from any field. It is grown in a place where no artificial fertilizers or pesticides are used, and where the soil receives as much love as the grain itself. We call that regenerative agriculture — and at Wildfarmed, they take it seriously.

Their grain grows among flowers, herbs, and the buzzing of bees. No poison, no mess, but healthy crops bursting with antioxidants. And as that grain grows, it helps to store carbon in the soil. Good for the earth, good for the climate.

They ensure that rivers remain clean, that farmers receive a fair price, and that you know exactly where your bread comes from. Because every grain is traceable. From field to fork.

Good bread starts with good grain.