Wheat Flour Buying Guide: Choosing Between T45, T150, and Semolina

By the Joybuy Product Team, July 14, 2026

Have you ever found yourself puzzled in the flour aisle, faced with a multitude of packets labelled T45, T65, or T150? Choosing the right wheat flour can seem daunting, but it's the secret to a successful recipe, whether you're making a light, airy cake, rustic bread, or flavourful couscous.

This guide is here to shed some light. We'll break down the different types of flour and semolina so you can choose the perfect one for your recipes and buy your flour online with complete confidence.

How to Choose the Right Wheat Flour?

Before we get to our top picks, here are the keys to never making a mistake again.

1. Understanding the "T" Number: The Secret to Refinement

The famous "T" followed by a number (T45, T55...) isn't just a marketing gimmick. It indicates the "ash content"—that is, the amount of mineral residue from the wheat grain's bran left after incinerating 100g of dry matter. In simple terms:

• A low number (e.g., T45, T55): The flour is very white and refined because it contains very little bran (the grain's outer layer). T45 flour, the finest of all, is the queen of delicate pastries (like génoise sponge cakes, financiers, etc.).
• A high number (e.g., T110, T150): The flour is called wholemeal or whole-grain. It retains a large part of the bran and germ, the most nutrient-rich parts of the wheat. T150 wholemeal flour, rich in fibre and nutrients, is the perfect partner for a good, dense, and flavourful country-style bread.

2. Soft Wheat vs. Durum Wheat: A Use for Every Type

The fundamental distinction is between soft wheat and durum wheat, which have completely different culinary applications.

• Soft wheat (or common wheat): This is the most common type in France. It produces a supple flour, perfect for bread, pastries, and viennoiseries. All "T" type flours (from T45 to T150) are derived from it.
• Durum wheat: Richer in protein (gluten), it's typical of the Mediterranean region. This is what gives us durum wheat semolina, the star ingredient for pasta, bulgur, and of course, couscous semolina.

Top Flour and Semolina Picks

To guide you, we've selected three essential, highly-rated products, each suited for a specific culinary purpose.

1. Francine T45 Wheat Flour - The Everyday All-Rounder

Why We Love It

Francine's T45 flour is a time-tested classic in kitchens across France. Its fineness makes it the ingredient of choice for recipes that demand a light, smooth texture. A reliable choice for flawless results every time.

Key Features

• Fine Texture: Ideal for cake batters, crêpes, and sauces (goodbye to lumpy béchamel!).
• Versatility: It adapts to a wide range of recipes, from the simplest to the most technical.
• Consistent Quality: A trusted brand for consistently successful creations.

Who is it for? For amateur bakers who frequently make cakes, tarts, and biscuits, as well as for the everyday cook looking for an all-purpose flour to thicken a sauce or whip up a batch of crêpes.

2. Francine T150 Whole Wheat Flour - The Fibre and Nutrition Powerhouse

Why We Love It

This T150 wholemeal flour is made from the entire, unrefined wheat grain. It therefore retains all its nutritional qualities, especially its high fibre content. It gives a more distinctive taste and a rustic texture to your bakes.

Key Features

• Rich in Fibre: For recipes with a more interesting nutritional profile.
• Rustic Flavour: It brings that characteristic nutty taste to breads and cakes.
• Dense Texture: Perfect for making your own country-style or wholemeal breads.

Who is it for? For those who want to get started with nutritious homemade bread, people mindful of their fibre intake, and the curious who wish to add a healthy, rustic touch to their cakes or tart crusts.

3. SAMIA Medium Durum Wheat Semolina - The Couscous Essential

Why We Love It

Made from 100% durum wheat, Samia's medium-grain semolina is the gold standard for authentic couscous. Its grain size is calibrated to perfectly absorb broth while remaining light and non-sticky. The secret to a successful dish.

Key Features

• Couscous-Specific: Its grain size is designed for a light and fragrant couscous semolina.
• 100% Durum Wheat: A guarantee of quality and excellent cooking performance.
• Mediterranean Versatility: It's also great in semolina cakes, flatbreads (harcha), or even some soups.

Who is it for? For all lovers of North African cuisine who want to recreate the taste of traditional couscous. It's also the perfect base for exploring other recipes, like Lebanese tabbouleh or Middle Eastern desserts.

Looking for Other Options?

The world of flour is vast and varied. If our three top picks today don't perfectly match your recipe, or if you're looking for other types (T55, T65, T80...) and sizes, feel free to explore our full catalogue.

? Discover our complete selection of 1 kg wheat products on Joybuy.

Frequently Asked Questions (FAQ)

What's the difference between T45 and T55 flour?

T45 flour is whiter and finer than T55. It's reserved for the most delicate pastries (génoise sponges, choux pastry...) that require maximum lightness. T55, which is slightly less refined, is the ultimate all-purpose flour, equally at home in a cake, a white loaf, or a tart crust.

Can you make bread with T45 flour?

Yes, it's technically possible. You'll get a loaf with a very white and airy crumb, but it will lack a bit of flavour and structure. For a bread with a good crust, a proper rise, and more flavour, it's better to start with a T55, or even a T65 at a minimum.

How should you store wheat flour?

Flour should be stored in a cool, dry place away from light to maintain all its properties. The ideal solution? Transfer it to an airtight container once the package is open to protect it from moisture and pantry moths. And of course, keep an eye on the expiration date.