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What is the PL
P l?
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11 Replies
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Please could you tell us which chapter or course refers to this term, so we can review it and help you with an answer.
Greetings.-
In croissant course Antoine bachor
He mention this when he was taking about the croissant dough
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È il rapporto tenacità/estensibilità della farina. Una farina con p/l 0,45-0,50 sarà più estensibile; una con p/l 0,80 sarà più tenace..
È un valore fondamentale per questo tipo di prodotto, più importante anche del W.
Per il croissant serve una farina con una buona quantità di proteine, ma con un p/l tendenzialmente più basso, per dare estensibilità e per permettere uno sviluppo importante del prodotto, senza si crepi o non sviluppi a sufficienza. Cosa che accade con p/l alti e quindi con prodotti più tenaci.
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Hi Matteo
Grazie per le informazioni fornite, sono molto utili per risolvere la domanda del nostro collega.
Saluti.
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The P/L measures the rheological properties of the flour, indicating the degree of balance between resistance and extensibility. A balanced flour is generally considered to be one between 0.6 and 0.7. Values > 0.9 correspond to tenacious flour, and if < 0.5 it will be elastic flour.
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Welcome to our Community! ☺I hope you feel totally at home. Where are you from? I’m Sol from Buenos Aires and I’m the Community Builder.
I hope Sussan’s answer helped you. Please let us know if it did. Thanks for your participation, Matteo.
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Hello, I want to ask what is the difference between P/L 0.40- 0.70 and P/L 0.50-0.60? how do I know what is elastic flour and how is it determined? Thanks.
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Hi
I think the flour you could use for your croissants is soft wheat Protein “Type 0” 12.50%| Width 260/280 | P/L 0.50-0.60. I think it is the one that best matches the type of flour the chef uses.
Greetings.
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Hi Fadel
A flour is considered good for baking if it has a W between 140 and 160, and a P/L ratio between 0.5 and 0.6. For fermented baked products, strong flours with a W between 180 and 200 should be used.
The suitability of a flour for baking using alveographic analysis can be evaluated by the following classification:
Greater than 250, P/L greater than 0.7: very strong grains that should be used only for mixing.
Between 170 and 250, P/L greater than 0.7: unbalanced grains due to excess toughness, they can be used in appropriate proportions in mixtures where excessive extensibility needs to be corrected.
Between 170 and P/L less than 0.3: grain imbalances due to excess extensibility, they can be used to correct high toughness.
Greater than 170 and P/L between 0.3 and 0.7: balanced grains with good baking abilities, improvers depending on the W P/L values.
Between 130 -170 and P/L between 0.3 and 0.7: balanced grains with sufficient abilities for baking.
Between 110 and 130 and P/L between 0.3 and 0.7: grains with mediocre aptitude for baking.
Less than 110 and other grains: they should be used for various uses in baking, such as dry biscuits, wafers, etc.
We hope this information is helpful.
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Ok I have two types of flour One is durum Manitoba “type 00” wheat. Protein-14.50%| W 370-390| P/L 0.50-0.60. And the other type of flour is from soft wheat “Type 0” Protein -12.50%| W 260/280 | P/L 0.50-0.60. My question is, are they suitable for me to achieve the same results as Chef Antonio and how would it be better to use them both together or separately?
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Hi Иван Стоянов
Let’s wait for @sussan_scoolinaryteam ‘s answer.
Welcome to our Community! I hope you feel totally at home. 😊Where are you from? I’m Sol from Buenos Aires and I’m the Community Builder.
Please share photos of what you’re working on in our feed. 📸We absolutely love seeing your creative process. We enoy it so much we’ve created an award; the #ScooliStar. If your pic gets one, we’ll upload it on our Instagram stories and add it to our highlights.
🚀
You are invited to join our challenges as well: We launch one every two weeks, and you may win some wonderful prizes.Take care and we hope to see you around often!
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