This flour, packaged at the source, was milled in Normandy by Les Moulins Roupsard from grains grown nearby.
French classification for flour is based on the resulting amount of residue after processing 10 kg (22 lbs of flour) in a 900ºC (1,650ºF) oven. T45 or Type 45 is the lowest and whitest flour with only around 45 grams of mineral contents left after the burning process and no part of the bran (outer enveloping shell of the grain) remaining. T65 to T150 are considered whole flour classifications with a higher degree of mineral contents and more bran leftover (higher number means higher bran content). Please note that a T45 flour corresponds to a "00" (doppio zero) italian flour type, with T65 a "0" italian type. Gluten (protein) content: ~ 10% Mineral Content: ~ 0.45%.
Different flours have different characteristics for taste, water retention, rising, resulting bread crumb, etc.