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Q: What is Type 80? Is this a new classification of flour or does it refer to its composition?

French flour type numbers indicate the ash content (in milligrams) per 10 g flour. The numbers are a factor 10 lower than the German types. Type 55 is the standard, hard-wheat white flour for baking, including puff pastries (“pâte feuilletée”). Type 45 is often called pastry flour, and is generally from a softer wheat (this corresponds to what older French texts call “farine de gruau”). Some recipes use Type 45 for croissants although many French bakers use Type 55 or a combination of Types 45 and 55. Types 65, 80, and 110 are strong bread flours of increasing darkness, and type 150 is a wholemeal flour. Note that there is no type 40 French flour like the German type 405, the closest is type 45.

Q: Is it coming in one 25 Pound bag or in multiple bags, like 5*5lb?

no, one huge bag about 2 feet tall

Q: What is the protein % of the type 80?

It is listed in the Bakery Supply section of the Central Milling site as 12%

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🌾 Elevate your baking game with heritage flour that lasts a lifetime!

CLEAN CONSCIOUS - Certified Organic, Kosher, Vegan, and free from additives for mindful baking.
LONG TERM FRESHNESS - Keeps fresh up to 25 years when stored properly with oxygen absorbers.
ARTISAN GRADE PURITY - Crafted from 100% organic, GMO-free wheat for authentic Old World baking.
HERITAGE YOU CAN TRUST - Sourced from family farms and milled by a 150+ year-old employee-owned mill.
VERSATILE BAKING POWER - Perfect for artisan bread, pizza, cookies, and all-purpose flour needs.

Central Milling’s 100% Organic Artisan Bread Flour is a premium, additive-free flour sourced from high mountain family farms. Milled to replicate European styles, it’s USDA Organic, GMO-Free, Kosher, and Vegan certified. With a remarkable 25-year shelf life when stored correctly, this 25 lb bag supports artisan baking with heritage quality from one of America’s oldest employee-owned mills.