Strength wheat flour (500g)

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Buy Now: Strength Wheat Flour | 500g

Strength Wheat Flour is rich in gluten and ideal for recipes that require structure and elasticity, such as artisanal breads, pizzas and brioches. It guarantees efficient fermentation and a light and airy result, perfect for lovers of quality baking.

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Estimated delivery for: 15 Jul 17 Jul

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Strength wheat flour

Strength wheat flour

Strength Wheat Flour is the essential ingredient for those seeking professional results in the art of baking. With a high gluten and protein content, this flour is ideal for doughs that require elasticity and a longer fermentation, such as artisan breads, focaccias, pizzas or brioches.

Thanks to its strength (generally over 12% protein), this flour allows it to better retain the gases produced by the yeast, ensuring a light, airy and well-developed structure. The result? Breads with a crispy crust and soft crumb, with that rustic appearance and authentic flavor that only a good strength flour can offer.

It is the perfect choice for home and professional bakers who want to improve their recipes, obtaining elastic, resistant and easy-to-work dough. A versatile flour, especially suitable for long fermentations and doughs with a high hydration content.

Nutritional information .......................... per 100g

Energy (kj/kcal) ................................. 1515/362

Fat ...................................................... 1.38g

of which saturated .................................... 0.19g

Carbohydrates.................................. 72.2g

of which sugars ....................................... 1.1g

Fiber .............................................................. 2.4g

Protein ..................................................... 13.07g

Salt ........................................................... 0.02g

To find out more details about this Alegreme product, consult the complete technical sheet. Find all the information about its origin, nutritional properties and other important data.

Questions and Answers

faq

Strength wheat flour is a flour with a high gluten content (usually more than 12%), ideal for recipes that require a firm and elastic structure, such as breads, focaccias and yeast doughs.

It is perfect for artisanal breads, pizzas, brioches and other doughs that need good development of the gluten network to rise well and become soft on the inside and crispy on the outside.

The main difference is in the amount of protein (gluten): strength flour has more protein, which gives it greater elasticity and resistance to prolonged fermentation. Regular flour has less gluten and is more suitable for cakes and cookies.

It depends on the recipe. For breads and pizzas, it can be used alone. For cakes or lighter doughs, it is common to mix it with less strong flours, such as type 55 flour.

No. Strength wheat flour is simply ground wheat flour with a high protein content. Any leavening agent must be added separately according to the recipe.

Store the flour in a cool, dry place away from direct light. After opening, it is advisable to close it tightly or transfer it to an airtight container to maintain its freshness and prevent moisture or pests from entering.