📋 Technical specifications

Types	T45, T55, T65, T80, bread flour (W 280+)
W (bread strength)	T55: W 180-220 / Bread flour: W 280-320
Protein content	T55: 10-11% / Bread flour: 12-13.5%
Moisture	≤ 14.5%
Ash (T55)	0.50-0.60%
Origin	France, Germany, Poland, Russia, Ukraine
Packaging	50 kg, 25 kg PP bags, 1t big bags
Minimum volume	25 MT (FCL 20ft)
Additives	Improvers available per destination standards
Certification	ISO 22000, BRC Grade A available

Wheat flour: a fundamental food need in Africa

Wheat flour is the base ingredient for bread, pastries and biscuits — products whose consumption is growing rapidly in Africa with urbanisation. Sub-Saharan Africa imports over 20 million tonnes of wheat and flour per year.

European origins (France, Germany, Poland) are particularly valued for bread flour quality. French T55 flour is recognised as a quality benchmark by bakers in Francophone Africa — it is often the reference flour for professional training in bakery schools in Senegal, Côte d'Ivoire and Cameroon.

📐 Understanding the type (T)

The flour type (T45, T55, T65...) indicates its ash rate multiplied by 1000: the lower the number, the whiter and more refined the flour. T55: all-purpose, bread, pastry. T65: traditional bread, more pronounced taste. Bread flour (W280+): long-fermentation breads, brioche, panettone.

Key points for Africa export

Packaging: 50 kg bags are the standard in West Africa.
Labelling: Mandatory mention of manufacturing date, best-before date (generally 12 months), composition and nutritional values. Adapted in Arabic for the Maghreb.
Fortification: Some countries (Senegal, Nigeria) require flour fortified with iron, folic acid and vitamins. Martigane can source pre-fortified flour to local standards.