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ABout the Flour
hi, what is the best “w”for the flour that you usually use?
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8 Respuestas
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The “W” is an indicator of flour strength, measuring the flour’s ability to retain gas and thus ferment and rise during the leavening process. This strength is determined using a Chopin alveograph, a device that measures the dough’s resistance and its ability to expand.
Flours are classified according to their “W” into various types:
1. Weak flours (W < 160): Suitable for pastry products that do not require much leavening, such as cookies and cakes.
2. Medium strength flours (W 160-250): Ideal for soft crumb breads, pastries, and pizzas.
3. Strong flours (W 250-320): Used for breads with a firmer structure that need a longer fermentation time.
4. Very strong flours (W > 320): Used for products that require prolonged fermentation, such as panettone and other enriched breads.
The best “W” to choose depends on the type of product you want to make. For most home applications, a flour with a “W” between 160 and 250 is suitable, as it is versatile and can be used for both bread and light pastries.
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