{"id":8921175752921,"title":"Les Grands Moulin de Paris Gruau Rouge T45","handle":"pastry-chocolate-les-grandes-moulin-de-paris-gruau-rouge-t45","description":"\u003cp class=\"\" data-end=\"520\" data-start=\"97\"\u003eLes Grands Moulins de Paris Gruau Rouge T45 is an exceptionally fine, high-performance wheat flour made specifically for delicate, enriched doughs and fine pastry work. Produced by one of France’s most respected mills with over a century of baking heritage, this Type 45 (T45) flour is beloved by professional pâtissiers and artisan bakers for its unparalleled finesse, strength, and consistent results.\u003c\/p\u003e\n\u003cp data-end=\"566\" data-start=\"522\"\u003e\u003cstrong data-end=\"566\" data-start=\"527\"\u003eWhat Makes Gruau Rouge T45 Special?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-end=\"1372\" data-start=\"568\"\u003e\n\u003cli class=\"\" data-end=\"766\" data-start=\"568\"\u003e\n\u003cp class=\"\" data-end=\"766\" data-start=\"570\"\u003e\u003cstrong data-end=\"592\" data-start=\"570\"\u003eUltra-Fine Milling\u003c\/strong\u003e: T45 flour is milled to an extremely fine texture, making it ideal for producing \u003cstrong data-end=\"716\" data-start=\"674\"\u003elight, tender, and refined baked goods\u003c\/strong\u003e such as puff pastry, brioche, and sponge cakes.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"766\" data-start=\"568\"\u003e\n\u003cp class=\"\" data-end=\"766\" data-start=\"570\"\u003e\u003cstrong data-end=\"796\" data-start=\"769\"\u003eHigh-Quality Soft Wheat\u003c\/strong\u003e: Sourced from carefully selected French wheats, Gruau Rouge T45 offers \u003cstrong data-end=\"911\" data-start=\"868\"\u003eexceptional extensibility and hydration\u003c\/strong\u003e, perfect for rich, buttery doughs and laminated pastries.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1189\" data-start=\"972\"\u003e\n\u003cp class=\"\" data-end=\"1189\" data-start=\"974\"\u003e\u003cstrong data-end=\"1003\" data-start=\"974\"\u003eReliable Gluten Structure\u003c\/strong\u003e: While lower in ash than other flours, it has the necessary protein content to \u003cstrong data-end=\"1123\" data-start=\"1083\"\u003edevelop elasticity without toughness\u003c\/strong\u003e, yielding baked goods with \u003cstrong data-end=\"1186\" data-start=\"1151\"\u003efine crumb and excellent volume\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1372\" data-start=\"1190\"\u003e\n\u003cp class=\"\" data-end=\"1372\" data-start=\"1192\"\u003e\u003cstrong data-end=\"1230\" data-start=\"1192\"\u003ePreferred by French Pastry Schools\u003c\/strong\u003e: Widely used in \u003cstrong data-end=\"1292\" data-start=\"1247\"\u003eMOF-level kitchens and top baking schools\u003c\/strong\u003e across France due to its consistency, purity, and performance under pressure.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"1401\" data-start=\"1374\"\u003e\u003cstrong data-end=\"1401\" data-start=\"1379\"\u003eIdeal Applications\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-end=\"1994\" data-start=\"1403\"\u003e\n\u003cli class=\"\" data-end=\"1533\" data-start=\"1403\"\u003e\n\u003cp class=\"\" data-end=\"1533\" data-start=\"1405\"\u003e\u003cstrong data-end=\"1421\" data-start=\"1405\"\u003eViennoiserie\u003c\/strong\u003e: Perfect for croissants, pains au chocolat, and Danish pastries where precise layering and rise are critical.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1661\" data-start=\"1534\"\u003e\n\u003cp class=\"\" data-end=\"1661\" data-start=\"1536\"\u003e\u003cstrong data-end=\"1565\" data-start=\"1536\"\u003eBrioche \u0026amp; Enriched Doughs\u003c\/strong\u003e: Handles high-fat doughs beautifully, giving a \u003cstrong data-end=\"1639\" data-start=\"1613\"\u003esoft, pillowy interior\u003c\/strong\u003e with even browning.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1781\" data-start=\"1662\"\u003e\n\u003cp class=\"\" data-end=\"1781\" data-start=\"1664\"\u003e\u003cstrong data-end=\"1683\" data-start=\"1664\"\u003eCakes \u0026amp; Génoise\u003c\/strong\u003e: Produces ultra-light, \u003cstrong data-end=\"1750\" data-start=\"1707\"\u003efine-textured sponge cakes and biscuits\u003c\/strong\u003e, ideal for layered desserts.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1888\" data-start=\"1782\"\u003e\n\u003cp class=\"\" data-end=\"1888\" data-start=\"1784\"\u003e\u003cstrong data-end=\"1800\" data-start=\"1784\"\u003eChoux Pastry\u003c\/strong\u003e: Supports delicate structure while allowing for a \u003cstrong data-end=\"1885\" data-start=\"1851\"\u003ecrispy shell and airy interior\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1994\" data-start=\"1889\"\u003e\n\u003cp class=\"\" data-end=\"1994\" data-start=\"1891\"\u003e\u003cstrong data-end=\"1916\" data-start=\"1891\"\u003eCrêpes \u0026amp; Thin Batters\u003c\/strong\u003e: Its fineness leads to smooth, lump-free batters with a delicate mouthfeel.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"2022\" data-start=\"1996\"\u003e\u003cstrong data-end=\"2020\" data-start=\"2001\"\u003eTechnical Specs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-end=\"2218\" data-start=\"2023\"\u003e\n\u003cli class=\"\" data-end=\"2071\" data-start=\"2023\"\u003e\n\u003cp class=\"\" data-end=\"2071\" data-start=\"2025\"\u003e\u003cstrong data-end=\"2033\" data-start=\"2025\"\u003eType\u003c\/strong\u003e: T45 (very low ash content, ~0.45%)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"2104\" data-start=\"2072\"\u003e\n\u003cp class=\"\" data-end=\"2104\" data-start=\"2074\"\u003e\u003cstrong data-end=\"2093\" data-start=\"2074\"\u003eProtein Content\u003c\/strong\u003e: ~10–11%\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"2177\" data-start=\"2105\"\u003e\n\u003cp class=\"\" data-end=\"2177\" data-start=\"2107\"\u003e\u003cstrong data-end=\"2121\" data-start=\"2107\"\u003eAbsorption\u003c\/strong\u003e: Excellent, especially in high-fat or egg-rich doughs\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"2218\" data-start=\"2178\"\u003e\n\u003cp class=\"\" data-end=\"2218\" data-start=\"2180\"\u003e\u003cstrong data-end=\"2191\" data-start=\"2180\"\u003eTexture\u003c\/strong\u003e: Ultra-fine, ivory white\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"2240\" data-start=\"2220\"\u003e\u003cstrong data-end=\"2238\" data-start=\"2225\"\u003ePackaging\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"2352\" data-start=\"2241\"\u003eAvailable in 25 kg professional bakery sacks, ideal for high-volume pastry kitchens and artisanal bakeries.\u003c\/p\u003e\n\u003cp data-end=\"2385\" data-start=\"2354\"\u003e\u003cstrong data-end=\"2383\" data-start=\"2359\"\u003eStorage Instructions\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"2498\" data-start=\"2386\"\u003eStore in a cool, dry place away from direct sunlight and strong odors. Reseal tightly to maintain freshness.\u003c\/p\u003e","published_at":"2024-06-29T15:13:12-07:00","created_at":"2024-06-29T15:13:12-07:00","vendor":"Grands Moulins de Paris","type":"Pastry \u0026 Chocolate","tags":[],"price":5150,"price_min":5150,"price_max":5150,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":46507877105881,"title":"25 kg","option1":"25 kg","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":false,"featured_image":null,"available":true,"name":"Les Grands Moulin de Paris Gruau Rouge T45 - 25 kg","public_title":"25 kg","options":["25 kg"],"price":5150,"weight":0,"compare_at_price":null,"inventory_management":null,"barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/sfsf.kitchen\/cdn\/shop\/files\/LESGRANDSMOULINSDEPARISGruauRougeT4525kg13558.webp?v=1743024640"],"featured_image":"\/\/sfsf.kitchen\/cdn\/shop\/files\/LESGRANDSMOULINSDEPARISGruauRougeT4525kg13558.webp?v=1743024640","options":["Size"],"media":[{"alt":null,"id":36935762215129,"position":1,"preview_image":{"aspect_ratio":1.0,"height":2000,"width":2000,"src":"\/\/sfsf.kitchen\/cdn\/shop\/files\/LESGRANDSMOULINSDEPARISGruauRougeT4525kg13558.webp?v=1743024640"},"aspect_ratio":1.0,"height":2000,"media_type":"image","src":"\/\/sfsf.kitchen\/cdn\/shop\/files\/LESGRANDSMOULINSDEPARISGruauRougeT4525kg13558.webp?v=1743024640","width":2000}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cp class=\"\" data-end=\"520\" data-start=\"97\"\u003eLes Grands Moulins de Paris Gruau Rouge T45 is an exceptionally fine, high-performance wheat flour made specifically for delicate, enriched doughs and fine pastry work. Produced by one of France’s most respected mills with over a century of baking heritage, this Type 45 (T45) flour is beloved by professional pâtissiers and artisan bakers for its unparalleled finesse, strength, and consistent results.\u003c\/p\u003e\n\u003cp data-end=\"566\" data-start=\"522\"\u003e\u003cstrong data-end=\"566\" data-start=\"527\"\u003eWhat Makes Gruau Rouge T45 Special?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-end=\"1372\" data-start=\"568\"\u003e\n\u003cli class=\"\" data-end=\"766\" data-start=\"568\"\u003e\n\u003cp class=\"\" data-end=\"766\" data-start=\"570\"\u003e\u003cstrong data-end=\"592\" data-start=\"570\"\u003eUltra-Fine Milling\u003c\/strong\u003e: T45 flour is milled to an extremely fine texture, making it ideal for producing \u003cstrong data-end=\"716\" data-start=\"674\"\u003elight, tender, and refined baked goods\u003c\/strong\u003e such as puff pastry, brioche, and sponge cakes.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"766\" data-start=\"568\"\u003e\n\u003cp class=\"\" data-end=\"766\" data-start=\"570\"\u003e\u003cstrong data-end=\"796\" data-start=\"769\"\u003eHigh-Quality Soft Wheat\u003c\/strong\u003e: Sourced from carefully selected French wheats, Gruau Rouge T45 offers \u003cstrong data-end=\"911\" data-start=\"868\"\u003eexceptional extensibility and hydration\u003c\/strong\u003e, perfect for rich, buttery doughs and laminated pastries.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1189\" data-start=\"972\"\u003e\n\u003cp class=\"\" data-end=\"1189\" data-start=\"974\"\u003e\u003cstrong data-end=\"1003\" data-start=\"974\"\u003eReliable Gluten Structure\u003c\/strong\u003e: While lower in ash than other flours, it has the necessary protein content to \u003cstrong data-end=\"1123\" data-start=\"1083\"\u003edevelop elasticity without toughness\u003c\/strong\u003e, yielding baked goods with \u003cstrong data-end=\"1186\" data-start=\"1151\"\u003efine crumb and excellent volume\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1372\" data-start=\"1190\"\u003e\n\u003cp class=\"\" data-end=\"1372\" data-start=\"1192\"\u003e\u003cstrong data-end=\"1230\" data-start=\"1192\"\u003ePreferred by French Pastry Schools\u003c\/strong\u003e: Widely used in \u003cstrong data-end=\"1292\" data-start=\"1247\"\u003eMOF-level kitchens and top baking schools\u003c\/strong\u003e across France due to its consistency, purity, and performance under pressure.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"1401\" data-start=\"1374\"\u003e\u003cstrong data-end=\"1401\" data-start=\"1379\"\u003eIdeal Applications\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-end=\"1994\" data-start=\"1403\"\u003e\n\u003cli class=\"\" data-end=\"1533\" data-start=\"1403\"\u003e\n\u003cp class=\"\" data-end=\"1533\" data-start=\"1405\"\u003e\u003cstrong data-end=\"1421\" data-start=\"1405\"\u003eViennoiserie\u003c\/strong\u003e: Perfect for croissants, pains au chocolat, and Danish pastries where precise layering and rise are critical.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1661\" data-start=\"1534\"\u003e\n\u003cp class=\"\" data-end=\"1661\" data-start=\"1536\"\u003e\u003cstrong data-end=\"1565\" data-start=\"1536\"\u003eBrioche \u0026amp; Enriched Doughs\u003c\/strong\u003e: Handles high-fat doughs beautifully, giving a \u003cstrong data-end=\"1639\" data-start=\"1613\"\u003esoft, pillowy interior\u003c\/strong\u003e with even browning.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1781\" data-start=\"1662\"\u003e\n\u003cp class=\"\" data-end=\"1781\" data-start=\"1664\"\u003e\u003cstrong data-end=\"1683\" data-start=\"1664\"\u003eCakes \u0026amp; Génoise\u003c\/strong\u003e: Produces ultra-light, \u003cstrong data-end=\"1750\" data-start=\"1707\"\u003efine-textured sponge cakes and biscuits\u003c\/strong\u003e, ideal for layered desserts.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1888\" data-start=\"1782\"\u003e\n\u003cp class=\"\" data-end=\"1888\" data-start=\"1784\"\u003e\u003cstrong data-end=\"1800\" data-start=\"1784\"\u003eChoux Pastry\u003c\/strong\u003e: Supports delicate structure while allowing for a \u003cstrong data-end=\"1885\" data-start=\"1851\"\u003ecrispy shell and airy interior\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1994\" data-start=\"1889\"\u003e\n\u003cp class=\"\" data-end=\"1994\" data-start=\"1891\"\u003e\u003cstrong data-end=\"1916\" data-start=\"1891\"\u003eCrêpes \u0026amp; Thin Batters\u003c\/strong\u003e: Its fineness leads to smooth, lump-free batters with a delicate mouthfeel.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"2022\" data-start=\"1996\"\u003e\u003cstrong data-end=\"2020\" data-start=\"2001\"\u003eTechnical Specs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-end=\"2218\" data-start=\"2023\"\u003e\n\u003cli class=\"\" data-end=\"2071\" data-start=\"2023\"\u003e\n\u003cp class=\"\" data-end=\"2071\" data-start=\"2025\"\u003e\u003cstrong data-end=\"2033\" data-start=\"2025\"\u003eType\u003c\/strong\u003e: T45 (very low ash content, ~0.45%)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"2104\" data-start=\"2072\"\u003e\n\u003cp class=\"\" data-end=\"2104\" data-start=\"2074\"\u003e\u003cstrong data-end=\"2093\" data-start=\"2074\"\u003eProtein Content\u003c\/strong\u003e: ~10–11%\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"2177\" data-start=\"2105\"\u003e\n\u003cp class=\"\" data-end=\"2177\" data-start=\"2107\"\u003e\u003cstrong data-end=\"2121\" data-start=\"2107\"\u003eAbsorption\u003c\/strong\u003e: Excellent, especially in high-fat or egg-rich doughs\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"2218\" data-start=\"2178\"\u003e\n\u003cp class=\"\" data-end=\"2218\" data-start=\"2180\"\u003e\u003cstrong data-end=\"2191\" data-start=\"2180\"\u003eTexture\u003c\/strong\u003e: Ultra-fine, ivory white\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"2240\" data-start=\"2220\"\u003e\u003cstrong data-end=\"2238\" data-start=\"2225\"\u003ePackaging\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"2352\" data-start=\"2241\"\u003eAvailable in 25 kg professional bakery sacks, ideal for high-volume pastry kitchens and artisanal bakeries.\u003c\/p\u003e\n\u003cp data-end=\"2385\" data-start=\"2354\"\u003e\u003cstrong data-end=\"2383\" data-start=\"2359\"\u003eStorage Instructions\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"2498\" data-start=\"2386\"\u003eStore in a cool, dry place away from direct sunlight and strong odors. Reseal tightly to maintain freshness.\u003c\/p\u003e"}
