Where is the strength of flour written?
Thanks to the values, indicated on the package or on the flour card, next to the (W) it will be very easy for you to recognize a strong flour from a weak one. The values range from 130-150 for weak flours to 500 for very strong flours.
- Weak flours have a W less than 170. ...
- Medium flours have a strength indicator W between 180 and 260. ...
- Strong flours, on the other hand, have a W between 280 and 350, they are very protein and therefore develop a lot of gluten.
Soft wheat flour type 00, Manitoba type, obtained by grinding strong grains. The W of the flour is about 300. USAGE RECOMMENDATIONS: recommended for home and professional use, for medium leavening sweet or savory baked products, such as bread, pizza, focaccia or sweet products.
What is the W of FLOUR It often happens that we read recipes that do not include the classic "00 flour" among the ingredients, but for example "W 260 flour". ... The "W" indicates the strength of the flour, that is the ability to absorb liquids in the dough and retain gas in leavening.
The strength of the flour is indicated by the value of the "W" coefficient measured with a Chopin alveograph: the higher the value, the stronger the flour. A weak flour has a W value of less than 170 while manitoba has a W value of more than 350.
There is actually no difference between 0 flour and Manitoba flour or type 2 flour and Manitoba. The term Manitoba refers not so much to the type of processing and refining, as to the variety of wheat, grown in Canada.
You can replace Manitoba flour with an equal dose of rice flour. This is presented as a more or less fine-grained flour, depending on the processing and can be white or wholemeal.
Farina W 260 Garofalo is of medium-strong type, made with top quality soft wheat. It has all the characteristics for long leavening, up to 24 hours, in the refrigerator. Ideal for kneading round or pan pizza, tasty and digestible bread and focaccia and very high hydration.
Flours with a W between 90 and 160 are weak flours and absorb 50% of their weight in water. Medium strength flours have W between 160 and 250 and absorb between 65% and 75% of their weight in water. Flours with W between 250 and 310 are strong flours and absorb 65% to 75% of their weight in water.
It is the strongest type, with high gluten content and capable of absorbing more liquids. Farina W 350 Garofalo is easy to use and lends itself to long levitation, up to 48 hours, both at room temperature and when using the refrigerator.
From 180 to 260 W (medium flours): flours for leavened doughs that require a medium amount of water (or other liquids) such as French bread, oil sandwiches or some types of pizza (commonly used in pizzerias).
for puff pastry) or for medium leavening preparations (some types of bread and pizzas); strong flours: with W greater than 280 and up to 400 and a quantity of proteins from 11% upwards; they absorb 65-75% of their weight in water.
In fact, as long as the smell and taste of the flour is unchanged, you can use the flour. Once you notice changes in color and smell, you will know that the flour is losing its freshness and quality and you can only replace it with a fresh product.
Rereading the first few lines, you will notice that the amount of protein in the flour is 8-15%. Its strength depends on the percentage of protein present in the flour. To understand better, a flour that has 9% protein will be weaker than one that has a higher percentage.
A flour classified as forte is therefore rich in gluten, absorbs more liquids and retains more carbon dioxide. The dough obtained from a strong flour is elastic, tough and particularly resistant to leavening thanks to the more solid gluten network.
Flour type "00".
It is the most used flour, even if in reality it is a weak type: free of bran and starch, it has a percentage of proteins equal to 9% with a strength ranging from 90 to 180 W.
00 flour is a powder obtained by grinding the seeds of "soft wheat", more precisely of the starchy endosperm, with specific granulometry and sifting (00). ... 00 flour is therefore a derivative of cereal processing.
00 flour is very refined. ... It is always the same blend of grains, the difference from a qualitative point of view is that the 0 flour has more proteins and stretches more easily. In fact, it is no coincidence that it is mainly used in the preparation of pizzas, calzones, panzerotti.
Garofalo Soft Wheat Flour Type 00 W260, 1kg: Amazon.co.uk: Grocery.
Type 00 - Grade 1 Type 0 - Grade 2 Type 1 - Grade 3 Type 2 - Grade 4 Wholemeal type - Grade 5 W160 / 200 The W indicates the strength of the flours and depends on the amount of protein present in the wheat grain. From the strength of the flours it follows the ability to absorb more or less water.
The fact of having a similar strength (and therefore a content of gluten and similar proteins) does not involve any variation in the doses. For example, 200 g of Manitoba correspond to 200 g of type 00 flour.
The most popular advice for mixing flours is to use 50% Manitoba and 50% another type of flour suitable for the recipe.
If you want to replace Manitoba flour with gluten-free flours, there are several alternatives to obtain equally good leavened products! Rice flour, which can be both white and wholemeal, is ideal for preparing desserts, bread, pasta, pizza or other leavened products.
If we need to use other types of flour we can try rice, corn, buckwheat or amaranth flour which are all gluten-free.
Cornstarch, or corn starch, can be substituted for 00 flour or combined with it. However, it is often used as a thickener in creams or soups. The presence of cornstarch in desserts, especially in leavened products, gives a particular softness to the mixture.