Dear friends will place a clear and comprehensive explanation of the master Luca Montersino on various types of flour and their proper use.
Today we touch a particular key, hoping to meet the overwhelming request for clarification on many of you about it: we speak of flour and the symbol (W) which often uses to make that sweet and have more their right consistency!
So, we know that in the kitchen, the flour is used primarily for:
- making bread and pasta;
- to produce cakes and pastries;
- thicken sauces.
to produce cakes leavened with baking powder and flour used to thicken sauces rich in starch and low in protein. In fact, the acting baking powder with the heat of the oven during cooking and the presence of the gluten network is opposed to swelling of the dough, resulting in distortions in the form of cakes. Not by chance is often used in addition to the starch flour. The thickening of sauces is caused by absorption of water by the starch cells, which swell and make the thick liquid in which they are immersed. In fact, for this purpose is often used corn starch (cornstarch) or potatoes (starch), which have the quality to be clear, tasteless sauces.
The most important features concern for the bakery instead a series of concepts that can be summarized in the so-called strength of the flour.
Baking strength: This property is related in particular (but not only) the contents of protein, especially gliadin and glutenin, which together make up the gluten.
For example, a strong flour absorbs a greater amount of water in the dough and makes it more resistant and Tanach. These features allow a greater resistance to the rise thanks to stronger links of gluten, thus avoiding that the dough will deflate and improving the quality of bread. The strength of the flour is measured by means of appropriate mechanical tests sull'impasto (proof of extensibility and resistance). These tests can also play at home, in an empirical way to compare the strengths of two different meals.
And here emerges the famous W is the index that classifies the meal according to their strength.
Up to 170 W (weak flours): principarlmente flour used to produce biscuits, waffles, bread sticks, small cakes. Absorb about 50% of their weight in water.
From 180 to 260 W (average meal) flour for leavened dough that need an average amount of water (or liquid) such as French bread, olive bread or a few types of pizza. Absorb from 55% -65% of their weight in water and are the most commonly used in pizza.
From 280 to 350 W (strong flour) flour for leavened dough that require a large amount of water (or liquid) as baba, brioche, naturally leavened pastries and pizza. Absorb about 65% and 75% of their weight in water.
Over 350 W (special meals): flour made with specialty grains, mainly Americans, Canadians (such as Manitoba) used to reinforce weak or flour to make bread or cake special. Absorbs up to 90% of their weight in water.
Unfortunately, the W is not reported in the flour for home use, then the only thing to choose flour is related to protein content. The higher this value, the greater the ability for bread production. (Flour in the market are usually medium-weak, except when it comes to the bakery and Manitoba). Addressing ovens or bakeries, grain stores or you can purchase meal classified by W.
Today we touch a particular key, hoping to meet the overwhelming request for clarification on many of you about it: we speak of flour and the symbol (W) which often uses to make that sweet and have more their right consistency!
So, we know that in the kitchen, the flour is used primarily for:
- making bread and pasta;
- to produce cakes and pastries;
- thicken sauces.
to produce cakes leavened with baking powder and flour used to thicken sauces rich in starch and low in protein. In fact, the acting baking powder with the heat of the oven during cooking and the presence of the gluten network is opposed to swelling of the dough, resulting in distortions in the form of cakes. Not by chance is often used in addition to the starch flour. The thickening of sauces is caused by absorption of water by the starch cells, which swell and make the thick liquid in which they are immersed. In fact, for this purpose is often used corn starch (cornstarch) or potatoes (starch), which have the quality to be clear, tasteless sauces.
The most important features concern for the bakery instead a series of concepts that can be summarized in the so-called strength of the flour.
Baking strength: This property is related in particular (but not only) the contents of protein, especially gliadin and glutenin, which together make up the gluten.
For example, a strong flour absorbs a greater amount of water in the dough and makes it more resistant and Tanach. These features allow a greater resistance to the rise thanks to stronger links of gluten, thus avoiding that the dough will deflate and improving the quality of bread. The strength of the flour is measured by means of appropriate mechanical tests sull'impasto (proof of extensibility and resistance). These tests can also play at home, in an empirical way to compare the strengths of two different meals.
And here emerges the famous W is the index that classifies the meal according to their strength.
Up to 170 W (weak flours): principarlmente flour used to produce biscuits, waffles, bread sticks, small cakes. Absorb about 50% of their weight in water.
From 180 to 260 W (average meal) flour for leavened dough that need an average amount of water (or liquid) such as French bread, olive bread or a few types of pizza. Absorb from 55% -65% of their weight in water and are the most commonly used in pizza.
From 280 to 350 W (strong flour) flour for leavened dough that require a large amount of water (or liquid) as baba, brioche, naturally leavened pastries and pizza. Absorb about 65% and 75% of their weight in water.
Over 350 W (special meals): flour made with specialty grains, mainly Americans, Canadians (such as Manitoba) used to reinforce weak or flour to make bread or cake special. Absorbs up to 90% of their weight in water.
Unfortunately, the W is not reported in the flour for home use, then the only thing to choose flour is related to protein content. The higher this value, the greater the ability for bread production. (Flour in the market are usually medium-weak, except when it comes to the bakery and Manitoba). Addressing ovens or bakeries, grain stores or you can purchase meal classified by W.
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