Buying Flour for chapathi at Carrefour..

[yourpalcliffy]

Does anybody know a brand or specific flour for making chapathi's which we cna buy at carrefour?

I managed to find a french name its called "Farine De blé" in french

but after bringing it I found out that its maida...

So I did some findings and to know the difference between maida and the flour that i wanted so that i could explain them...

I was asked to buy "Farine de blé complet" by a french lady which is used to make french bread.. Its close to what i want but its not like the flour we use for chapathi since it is not fine, its coarse...

If anybody could help me locating the good quality flour for Chapati it will be very helpful... Carrefour is the only super market close to where I stay(Meylan) indian stores are quite far..

[farhat]

HI CLIFFY, I HAD THE SAME PROBLEM INITALLY; NOW a friend gets it for me from PARIS; THE BAG IS MARKED

ANJILA's PIC PON farine complet .I shall enquire from where and let you know.
_________________
FARHAT.

[sutar.sandeep]

HI CLIFFY,
same problem with me also, tried a lot of wheat flours all are maida. But at present i am using "Farine De blé T110 Bio" from carrefour, this is not the same flour which we use in india.


also find some information which i have for the different types of flour available in france:

French Flours are graded and classified based on the measurement of how much ash (or residual mineral content) remains in the flour per 100 grams. The number represents the weight in grams of ash.

A French law regulating the grading of flour on the basis of how much ash content is in it has been in effect since 1 October 1963.

In French Flours, each of the types is treated not as a single kind of flour, but rather as a category of flour: there are many flours available within each type range, and many of which are flours proprietary to certain manufacturers.

For instance, though Type 55 is the flour used for bread, there is not just one flour called "Type 55", there are many. The type really just is an indication of how white the flour is; to find out what it's good for, you have to read the packet. Often the product names are meaningless, being just invented by the miller or factory. You can buy a Type 55 that is good for crêpes. Or another one that is good for crusty breads. Others includes ones that are good for country breads, ones that are good for sourdough breads and ones that are good for baguettes.


Extraction Rate
Sometimes you will also see an extraction rate ("taux d'extraction") mentioned. This refers to the weight of flour that can be obtained relative to the amount of wheat that was started with, expressed as a percentage.

Flour type Ash content Extraction Rate
Type 45 .45% 70%

Type 55 .55% 75%

Type 65 .65% 80%

Type 80 .80% 82%

Type 110 1.10% 85%

Type 150 1.5% 90 to 95%



This is pretty confusing for me , can anybody tell which flour they are using to make chapatis.



Regards,

Sandeep

[farhat]

Ya O.K! What I am using is Type 110 and its good. not the same what you get back home but well...........! not maida but the atta.
_________________
FARHAT.

[yourpalcliffy]

Thank you Farhat and Sandeep. I will try 110.

I was just curious if anybody tried type 150...

[padmaramani]

hai cliffy,

Iam also using type 110 BIO. The brand name is markal. It really tastes good.

[rosalin]

Hi all,
After a good deal of R&D, I found out an almost perfect Chapatti atta very similar to the one available in India. Make a combination of 50% of each of Bio T110 and Farine ble Complet. While kneading the dough use small quantity of Milk along with water to get soft chappattis.

Thanks