Protein and strength ( W ) of different type of flour in the market - The Italian

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Protein and strength ( W ) of the flour

FLOUR AND SCIENCE IN THE KITCHEN Download

FLOUR TYPE	FLOUR STRENGTH W	PROTEIN PER 100g.	P/L*	FLOUR HYDRATION %	USE
Weak	90/130	9/10	0.4/0.5	50%	Direct dough biscuits.
Medium	130/170	10/10.5	0.4/0.5	52/55%	Grissini, Crac-kers .
Medium / Strong	180/220	11/11.5	0.45	55/65%	Common bread, ciabatta, direct dough, sandwich bread, pizzas, focaccias, rusks.
Strong	230/260	12/12.5	0.45/0.5	65/75%	Baguette bread. common with direct dough, Maggiolini, ciabatta with direct dough and biga of 5/6 hours.
Extra Strong	270/320	13/13.5	0.55	65/75%	Processed bread, leavened pastry with 15-hour biga and direct dough.
Special	330/400	13.5/16	0.55/0.6	Up to 90%	Puffed bread, pandoro, panettone, long-fermented leavened products, pastries leavened with biga over 15 hours, bread for hamburgers.

Available at: CATALDI – GARDEN FOODS

Data provided by the manufacturer

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Data provided by the manufacturer

MOST SUPERMARKETS

Data provided by the manufacturer

MOST SUPERMARKETS

Data provided by the manufacturer

MOST SUPERMARKETS

Data provided by the manufacturer

MOST SUPERMARKETS

Data from the protein table

Available at: COSTCO

Data provided by the manufacturer

Available at: CATALDI

Data from the protein table

Available at: COSTCO

Data provided by the manufacturer

Available at: NATURE’S EMPORIOUM

Data provided by the manufacturer

Available at: CATALDI

Data provided by the manufacturer

Available at: CATALDI – GARDEN FOODS

Data provided by the manufacturer

Available at: CATALDI – GARDEN FOODS

Data provided by the manufacturer

Available at: CATALDI

Data provided by the manufacturer

Available at: CATALDI

Data provided by the manufacturer

Available at: CATALDI

Data provided by the manufacturer

Available at: CATALDI