Appears in
The Fundamental Techniques of Classic Bread Baking

By French Culinary Institute

Published 2021

  • About

Exceedingly fine granular flour that is used primarily in the home kitchen as a thickener for sauces and gravies because it can quickly absorb liquids without clumping. It has a very low protein content and is used by some pastry chefs to make quick puff pastry (pâte feuilletée rapide).