Strength wheat flour
Strength wheat flour
Questions and Answers
faq
What is strength wheat flour?
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.
What type of recipes is it best suited for?
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.
What is the difference between this flour and regular flour?
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.
Can I use it alone or should I mix it with other flours?
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.
Does this flour have yeast?
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.
How should I store it?
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.