donut question

[Sussan Estela Olaya]

Hi Regina.

Welcome to the Scoolinary community! Thank you for your question.

The flour used in the doughnut course is wheat flour with a protein content between 11 % and 13%. You can work within that range.

We hope this information is helpful.

Best regards.

[Zenobia Chacko]

T-55

[Sussan Estela Olaya]

Hi Zenobia.

T-55 flour wouldn’t be ideal for making donuts in this case, especially fried ones, as its protein content (9%-10%) is lower than what is typically required for this type of dough. Donuts generally need a flour with a slightly higher protein content (between 11% and 13%, such as bread flour) to ensure the proper structure to support fermentation and the frying process without becoming too fragile or greasy.

It’s important to note that T-55 flour can have different protein percentages depending on the country and manufacturer. While T-55 is a French standard that classifies flour based on its ash content (approximately 0.55%), the protein percentage is not strictly regulated and may vary depending on the type of wheat used in each region.

In France, T-55 flour usually has a protein content of 9%-10%, but in other countries, where wheat varieties may differ (e.g., softer or harder wheats), the protein percentage can be slightly higher or lower. Additionally, local milling methods can also influence the flour’s properties.

For this reason, we sometimes recommend choosing flour based on its protein percentage rather than its classification type.

Best regards.