Grands Moulins de Paris (GMP), the century-old, beloved French milling company producing premium flour for chefs across the globe, and internationally acclaimed pastry chef Dominique Ansel have announced the launch of a new pastry flour set to redefine the at-home baking experience. 

The leading retail flour brand in the pastry capital of the world, GMP is used by a third of the professional bakers in France. In collaboration with James Beard Award winner Dominique Ansel, GMP is bringing its chef-preferred flour to the United States for consumers to access for the first time. The new high quality Pastry Flour (750g/$8.50) is a T55 French wheat flour exclusively available nationwide via Amazon, Dominique Ansel’s website and Dominique Ansel Bakery and Workshop locations in New York City.

GMP, belonging to a cooperative of 10,000 farmer members, prides itself on growing and milling 100 percent French wheat, without using any preservatives, to deliver premium flour to chefs and bakeries worldwide. Chef Ansel has long been using Grands Moulins de Paris flours in his own pastry kitchens, using the brand’s professional-grade flour varieties in croissants and viennoiserie at his bakeries around the country.

“As a chef, using great quality ingredients is vital for what we do each day, from butter and eggs, to the fresh produce we source, and of course, our flour too,” says Ansel. “In our kitchens, we use Grands Moulins de Paris flour for many of our pastries, and it helps us to achieve that flaky, light and airy texture. I'm excited that our Pastry Flour will now be available to home bakers for the first time, so you can bake beautiful cakes and pastries of your own.”

The following are some key characteristics of the Pastry Flour:

• Refinement: T55 flour is typically finely milled, meaning it is more refined with a finer texture than wholemeal flours (like whole wheat or whole grain flour). This gives the flour a lighter, more airy texture, and the ability to produce delicate pastries.
• Gluten Content: T55 flour has an optimal moderate gluten content, ideal for making  cakes and batters with a soft, fluffy texture (think: pancakes and chiffon cakes). 
• Strength: T55 flour has medium strength, meaning it can support the formation of gluten structures strong enough to trap the carbon dioxide produced during fermentation (crucial to the rise of pastry dough).
• Texture: T55 flour typically yields finished products with a light and airy texture, making it a popular choice for pastries that require a tender crumb.
• Versatility: Incredibly versatile, T55 flour can be used in pancakes, crêpes, cakes, chiffon and sponge cakes, and other baked goods.

With innovative new packaging that stands out on the shelf, the cardboard milk carton-shaped box is designed to solve common problems home cooks experience with bags of flour. The colorful carton is no-spill, resealable with a cap easy to store in pantries of all sizes and recyclable.