On the flour – Italian breakfast

On the flour 

Hello another day. In the days before, I was busy writing recipes. First of all, I didn’t think that by marking the Flour type, I should give more information about Flour. Types of flour, how they are used and whether they can be replaced. This will also be today’s title.


Only buckwheat (Poligonacee family) is excluded here. The remaining weeds are from the (Graminaceae family), the latter is harvested both in summer and in winter. Of these, the use of whole fruits or processed is the basis of human nutrition. After grinding these fruits, flour is obtained.

These flours according to the fineness of grinding are divided into: Flours obtained from soft wheat have small white granules. It is mainly used for baking. Flours made from durum wheat have large and yellow granules. It is mainly used in the production of pasta.

The cereals most used in food are wheat, rice, rye, barley, millet, maize and oats. And there are other less-used gluten-free cereals, such as buckwheat, amaranth, cassava, quinoa and sago. They are also used in the production of baby food and can be consumed by people with celiac disease. We only care about wheat flour, the rest was for information. For rice only, I will add something finally, as an ingredient used by me.

The strength of the flour must be indicated by (W). And for the most part depends on the quantity and quality of gluten. The higher the (W), the longer it can ferment. And for this they are divided into four categories:

Weak flours up to 160W contain low protein and gluten content. And they absorb up to 50% of their weight in water. They should be used for small pastries, cookies and crosses.

Medium flours up to 250 W are mainly used in pizzerias, and are those that absorb up to 65% water.

Strong flours up to 310W contain high levels of gluten, absorb up to 75% of their weight by water and should be used for soft dough such as brioche, croissant, but it is also good for pizza.

Special flours over 310 w contain very high levels of gluten and absorb up to 90% of their weight by water. They should be used for products with very long leaks or even double fermentation. Here we can refer to flour as ” Manitoba ” with an index W greater than 400w. These latter can be used to reinforce other weaker types of flour.

Activate gluten and how to block it.
As we said, stronger flours absorb more water. This is the element that activates gluten water. If the water is low it cannot swell, if it is diluted too much, it will not be able to hold the dough. So if we want to block the formation of gluten, we just add fat, which makes the flour waterproof and impossible to form gluten.

Referring to the power of flour, we can see that each flour has its own absorption of water, development time, or better yet, gluten formation. The strength of the dough, is the time during which the dough can withstand fermentation, and ends with the dough falling, which is the moment when the dough can no longer ferment anymore. It can no longer be lifted.

There is also gluten-free flour. Kind of corn flour, buckwheat Flour, corn flour and rice starch and corn starch. Which can be added to the flours above to improve the taste, color.

Now we see equivalent correspondence of the Flour .

Flour type:

Soft wheat Flour type “00” : ( pastry Flour – USA), (405-Germany), (45-France)

Type “0” soft wheat Flour (all-purpose Flour – USA), (550-Germany), (55-France)

Type “1” soft wheat Flour . (high gluten Flour -USA), (812- Germany), (80- France)

Type “2” soft wheat Flour (first clear Flour – USA), (1050- Germany), (110- France)

Whole wheat Flour (white whole Flour – USA), (1600- Germany), (160- France)

Just two rows of rice, like the cereal I use in different recipes.

Rice is a cereal that can be grown throughout the year. It is divided by size. And on the basis of size, proper use must be established. Rice is a highly nutritious and gluten-free element. It is no coincidence that it is used for feeding children because of its digestibility. In pastry it is used as flour for dietetic products and for children. There is butter, starch, but also various types of alcoholic beverages, as well as rice vinegar. Still used on most pastry creams. For better absorption and lightness of the palate.

2 Replies to “On the flour – Italian breakfast”

Leave a Reply

Your email address will not be published. Required fields are marked *