{"id":5945,"date":"2026-08-06T12:20:23","date_gmt":"2026-08-06T17:20:23","guid":{"rendered":"https:\/\/www.lepeleringourmet.com\/?p=5945"},"modified":"2026-08-06T12:22:29","modified_gmt":"2026-08-06T17:22:29","slug":"comprendre-le-taux-de-cendres-dans-les-farines","status":"publish","type":"post","link":"https:\/\/www.lepeleringourmet.com\/en\/comprendre-le-taux-de-cendres-dans-les-farines\/","title":{"rendered":"Comprendre le taux de cendres dans les farines"},"content":{"rendered":"<p>Vous l&rsquo;avez sans doute d\u00e9j\u00e0 remarqu\u00e9 en faisant vos courses ou en feuilletant un livre de cuisine : sur les paquets de farine, des codes \u00e9nigmatiques comme <strong>T55<\/strong>, <strong>T65<\/strong> ou <strong>T150<\/strong> s&rsquo;affichent fi\u00e8rement. Derri\u00e8re ces appellations que l&rsquo;on croise partout se cache un indicateur scientifique pr\u00e9cis et indispensable pour les cuisiniers et les boulangers : le <strong>taux de cendres<\/strong>.<\/p>\n\n\n\n<p>Ce terme d\u00e9signe la quantit\u00e9 de <strong>mati\u00e8res min\u00e9rales<\/strong> (cendres) qui subsistent apr\u00e8s la combustion compl\u00e8te d&rsquo;un \u00e9chantillon de farine \u00e0 une temp\u00e9rature \u00e9lev\u00e9e (g\u00e9n\u00e9ralement autour de 550 \u00b0C \u00e0 900 \u00b0C). Contrairement \u00e0 ce que le nom sugg\u00e8re, ces \u00ab cendres \u00bb ne proviennent pas d&rsquo;une pollution, mais repr\u00e9sentent l&rsquo;ensemble des min\u00e9raux naturellement pr\u00e9sents dans le grain de bl\u00e9 (calcium, potassium, magn\u00e9sium, fer, etc.).<\/p>\n\n\n\n<div class=\"wp-block-uagb-advanced-heading uagb-block-d6033092\"><h4 class=\"uagb-heading-text\"><strong>Origine des min\u00e9raux : Le secret de l&rsquo;enveloppe<\/strong><\/h4><\/div>\n\n\n\n<p>Pour comprendre l&rsquo;utilit\u00e9 de ce taux, il faut regarder la structure d&rsquo;un grain de bl\u00e9, qui se compose de trois parties principales :<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>L&rsquo;amande (ou albumen) :<\/strong> C&rsquo;est le c\u0153ur du grain, riche en amidon et en prot\u00e9ines (gluten). Elle est tr\u00e8s pauvre en min\u00e9raux.<\/li>\n\n\n\n<li><strong>Le germe :<\/strong> La partie vivante du grain, riche en nutriments et en bonnes graisses.<\/li>\n\n\n\n<li><strong>L&rsquo;enveloppe (ou son) :<\/strong> La couche externe qui prot\u00e8ge le grain. C&rsquo;est elle qui concentre la tr\u00e8s grande majorit\u00e9 des <strong>min\u00e9raux<\/strong> et des fibres.<\/li>\n<\/ul>\n\n\n\n<p>Plus une farine est raffin\u00e9e (blanche), plus on \u00e9limine l&rsquo;enveloppe et le germe pour ne garder que l&rsquo;amande. Par cons\u00e9quent, <strong>moins une farine est compl\u00e8te, plus son taux de cendres est bas<\/strong>.<\/p>\n\n\n\n<div class=\"wp-block-uagb-advanced-heading uagb-block-3e8fa489\"><h4 class=\"uagb-heading-text\"><strong>La classification officielle des farines (en France)<\/strong><\/h4><\/div>\n\n\n\n<p>Le taux de cendres s&rsquo;exprime en <strong>milligrammes de min\u00e9raux pour 100 grammes de mati\u00e8re s\u00e8che<\/strong> (mg\/100g). Il sert de base \u00e0 la classification officielle des farines panifiables :<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>T45 :<\/strong> Farine tr\u00e8s blanche, pauvre en min\u00e9raux (moins de 0,50 g de cendres). Id\u00e9ale pour la <strong>p\u00e2tisserie fine<\/strong>, les brioches et les cr\u00e8mes.<\/li>\n\n\n\n<li><strong>T55 :<\/strong> Farine blanche classique (entre 0,50 g et 0,60 g). C&rsquo;est la farine polyvalente par excellence, utilis\u00e9e pour le <strong>pain blanc courant<\/strong> et la pizza.<\/li>\n\n\n\n<li><strong>T65 :<\/strong> Farine de tradition fran\u00e7aise (entre 0,62 g et 0,75 g). Elle contient un peu plus de son, id\u00e9ale pour le <strong>pain de tradition<\/strong> et les baguettes croustillantes.<\/li>\n\n\n\n<li><strong>T80 et T110 :<\/strong> Farines bises ou semi-compl\u00e8tes (entre 0,75 g et 1,20 g). Elles apportent davantage de go\u00fbt, de fibres et de min\u00e9raux.<\/li>\n\n\n\n<li><strong>T150 :<\/strong> Farine <strong>int\u00e9grale<\/strong> (plus de 1,40 g). Elle utilise le grain entier, offrant un taux de cendres maximal, des fibres abondantes et un profil nutritionnel tr\u00e8s riche.<\/li>\n<\/ul>\n\n\n\n<div class=\"wp-block-uagb-advanced-heading uagb-block-924a0e7b\"><h4 class=\"uagb-heading-text\"><strong>Pourquoi le taux de cendres est-il important ?<\/strong><\/h4><\/div>\n\n\n\n<p>Le taux de cendres influence directement les propri\u00e9t\u00e9s organoleptiques et techniques de la farine :<\/p>\n\n\n\n<ol start=\"1\" class=\"wp-block-list\">\n<li><strong>La valeur nutritionnelle :<\/strong> Une farine avec un taux \u00e9lev\u00e9 (comme la T150) est beaucoup plus riche en fibres, vitamines du groupe B et min\u00e9raux qu&rsquo;une farine blanche (T45 ou T55).<\/li>\n\n\n\n<li><strong>Le comportement en panification :<\/strong> Les min\u00e9raux et les fragments de son modifient l&rsquo;absorption de l&rsquo;eau et la structure du r\u00e9seau de gluten. Plus le taux de cendres est \u00e9lev\u00e9, plus la p\u00e2te demande de l&rsquo;eau et moins elle l\u00e8ve haut, donnant des pains plus denses mais plus rustiques et savoureux.<\/li>\n\n\n\n<li><strong>La couleur :<\/strong> Il d\u00e9termine la teinte de la mie, allant d&rsquo;un blanc pur (T45) \u00e0 une couleur grise ou bis-brune (T150).<\/li>\n<\/ol>\n\n\n\n<div class=\"wp-block-uagb-image uagb-block-8f2818ff wp-block-uagb-image--layout-default wp-block-uagb-image--effect-static wp-block-uagb-image--align-none\"><figure class=\"wp-block-uagb-image__figure\"><img decoding=\"async\" srcset=\"https:\/\/www.lepeleringourmet.com\/wp-content\/uploads\/2026\/05\/image_fbbf65cf-e1779470115780-853x1024.png ,https:\/\/www.lepeleringourmet.com\/wp-content\/uploads\/2026\/05\/image_fbbf65cf-e1779470115780.png 780w, https:\/\/www.lepeleringourmet.com\/wp-content\/uploads\/2026\/05\/image_fbbf65cf-e1779470115780.png 360w\" sizes=\"auto, (max-width: 480px) 150px\" src=\"https:\/\/www.lepeleringourmet.com\/wp-content\/uploads\/2026\/05\/image_fbbf65cf-e1779470115780-853x1024.png\" alt=\"image fbbf65cf\" class=\"uag-image-5646\" width=\"853\" height=\"1024\" title=\"image fbbf65cf\" loading=\"lazy\" role=\"img\"\/><\/figure><\/div>","protected":false},"excerpt":{"rendered":"<p>Vous l&rsquo;avez sans doute d\u00e9j\u00e0 remarqu\u00e9 en faisant vos courses ou en feuilletant un livre de cuisine : sur les paquets de farine, des codes \u00e9nigmatiques comme T55, T65 ou T150 s&rsquo;affichent fi\u00e8rement. Derri\u00e8re ces appellations que l&rsquo;on croise partout se cache un indicateur scientifique pr\u00e9cis et indispensable pour les cuisiniers et les boulangers : [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[95],"tags":[],"class_list":["post-5945","post","type-post","status-publish","format-standard","hentry","category-ingredients"],"uagb_featured_image_src":{"full":false,"thumbnail":false,"medium":false,"medium_large":false,"large":false,"1536x1536":false,"2048x2048":false,"trp-custom-language-flag":false,"woocommerce_thumbnail":false,"woocommerce_single":false,"woocommerce_gallery_thumbnail":false},"uagb_author_info":{"display_name":"Admin","author_link":"https:\/\/www.lepeleringourmet.com\/en\/author\/yourname\/"},"uagb_comment_info":0,"uagb_excerpt":"Vous l&rsquo;avez sans doute d\u00e9j\u00e0 remarqu\u00e9 en faisant vos courses ou en feuilletant un livre de cuisine : sur les paquets de farine, des codes \u00e9nigmatiques comme T55, T65 ou T150 s&rsquo;affichent fi\u00e8rement. Derri\u00e8re ces appellations que l&rsquo;on croise partout se cache un indicateur scientifique pr\u00e9cis et indispensable pour les cuisiniers et les boulangers :&hellip;","_links":{"self":[{"href":"https:\/\/www.lepeleringourmet.com\/en\/wp-json\/wp\/v2\/posts\/5945","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.lepeleringourmet.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lepeleringourmet.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lepeleringourmet.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lepeleringourmet.com\/en\/wp-json\/wp\/v2\/comments?post=5945"}],"version-history":[{"count":4,"href":"https:\/\/www.lepeleringourmet.com\/en\/wp-json\/wp\/v2\/posts\/5945\/revisions"}],"predecessor-version":[{"id":5949,"href":"https:\/\/www.lepeleringourmet.com\/en\/wp-json\/wp\/v2\/posts\/5945\/revisions\/5949"}],"wp:attachment":[{"href":"https:\/\/www.lepeleringourmet.com\/en\/wp-json\/wp\/v2\/media?parent=5945"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lepeleringourmet.com\/en\/wp-json\/wp\/v2\/categories?post=5945"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lepeleringourmet.com\/en\/wp-json\/wp\/v2\/tags?post=5945"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}