ABout the Flour

[Sussan ScoolinaryTeam]

Hi @goro1live-it

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.

Greetings.

[Sol Damiani]

Hi @goro1live-it 👋

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[Giuseppe Maimone]

Thanks… you are as pretty as professional!👍

[Sussan ScoolinaryTeam]

Hi @goro1live-it

We are here to help you. If you have any other questions, we are ready and happy to provide you with all the necessary information.

Best regards.

[Sol Damiani]

We all love @sussan_scoolinaryteam around here @goro1live-it

She is our cooking angel

[Giuseppe Maimone]

I love she too 🌻❤️🌻💐

[Sussan ScoolinaryTeam]

Hi @soldamiani & @goro1live-it

Thank you for the compliments. I’m happy to know that I can help you.🫶🏻

[Giuseppe Maimone]

❤️‍🔥💖