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Franci

Franci

In picking my flours, I confess, I just hope to guess right. This subject really frustrates me, it's like the lack of proper measurement (=use of scale for ingredients) in the North American world.

 

A lot of my professional european recipe call for the W (strength) of the flour.

More or less, I need to look at the protein % to guess the W.

Weak less then 180 W (8-9% protein)

Meadium betwen 180-280 W (10-11%)

Strong Higher than 280 W up to 400 (more then 11%)

 

A lot of flours don't really carry the protein content as I percentage, but I guess it's a simple calculation a serving size 30 g with a protein amount of 3g must be a 10% protein.

 

Do you pay attention to this? Are there specific mills/flour brands that you like to use targeted to more professional approach to baking?

Franci

Franci

In picking my flours, I confess, I just hope to guess right. This subject really frustrates me, it's like the lack of proper measurement (=use of scale for ingredients) in the North American world.

 

A lot of my professional european recipe call for the W (strength) of the flour.

More or less, I need to look at the protein % to guess the W.

Weak less then 180 W (8-9% protein)

Meadium betwen 180-280 W (10-11%)

Strong Higher than 280 W up to 400 (more then 11%)

 

A lot of flours don't really carry the protein content as I percentage, but I guess it's a simple calculation a serving size 30 g with a protein amount of 3g must be a 10% protein.

 

Do you pay attention to this. Are there specific mills/flour brands that you like to use targeted to more professional approach to baking?

Franci

Franci

In picking my flours, I confess, I just hope to guess right. This subject really frustrates me, it's like the lack of proper measurement (=use of scale for ingredients) in the North American world.

 

A lot of my professional european recipe call for the W (strength) of the flour.

More or less, I need to look at the protein % to guess the W.

Weak less then 180 W (8-9% protein)

Meadium betwen 180-280 W (10-11%)

Strong Higher than 280 W up to 400 (more then 11%)

 

A lot of flours don't really carry the protein content as I percentage, but I guess it's a simple calculation I serving size 30 g with a protein amount of 3g must be a 10% protein.

 

Do you pay attention to this. Are there specific mills/flour brands that you like to use targeted to more professional approach to baking?

Franci

Franci

In picking my flours, I confess, I just hope to guess right. This subject really frustrates me, it's like the lack of proper measurement (=use of scale for ingredients) in the North American world.

 

A lot of my professional european recipe call for the W (strength) of the flour.

More or less, I need to look at the protein % to guess the W.

Weak less then 180 W (8-9% protein)

Meadium betwen 180-280 W (10-11%)

Strong Higher than 280 W up to 400 (more then 11%)

 

A lot of flour don't really carry the protein content as I percentage, but I guess it's a simple calculation I serving size 30 g with a protein amount of 3g must be a 10% protein.

 

Do you pay attention to this. Are there specific mills/flour brands that you like to use targeted to more professional approach to baking?

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