What is it and how does it influence the success of the dough?
Thanks to the values labeled on the packaging or on the flour card next to the (W), it is very easy for you to recognize a strong flour from a weak one. The values ​​vary from 130-150 for weak flours to 500 for very strong flours.

What is the strength of flour? It is the ability of the flour itself to absorb liquids during kneading and retain carbon dioxide during leavening. Its value depends on the protein content, especially that of gliadin and glutenin which, together, make up gluten. The strength of a flour is measured through specific mechanical tests on the dough, extensibility and resistance tests, and is indicated in (W).

A flour classified as strong, in addition to being rich in gluten, absorbs high percentages of liquids and retains more carbon dioxide. The dough is elastic, tenacious, and particularly resistant to leavening thanks to the more solid gluten network. Its use is recommended for recipes that require a long leavening as it prevents the dough from deflating. Good for bread, babà, brioche, panettone, pandoro, colombe: the final result will have a soft and well-budded crumb.

A weak flour, on the other hand, has a lower liquid absorption capacity, forms a smaller gluten mass and, during leavening, retains less carbon dioxide. For this reason it is advisable to use it in recipes for products that require little volume such as biscuits, shortcrust pastries, breadsticks, and focaccias.

How is the W of flour calculated?

The strength of the flour is calculated through analysis’ and tests such as the Kjeldahl method, which determines the percentage of dry gluten present in a flour, or with the Brabender farinograph, and above all, with the aid of the Chopin alveograph, the most widespread method in the milling industry.

Where to find the W of flour?

Thanks to the values ​​indicated on the packaging or on the flour card next to the (W), it will be very easy for you to recognize a strong flour from a weak one. The values ​​vary from 130-150 for weak flours to 500 for very strong flours. They have an absorption capacity equal to approximately 50% of their weight in water.

How to recognize a strong flour from a weak one?

Thanks to the values ​​indicated on the packaging or on the flour card next to the (W), it will be very easy for you to recognize a strong flour from a weak one. The values ​​vary from 130-150 for weak flours to 500 for very strong flours.

• Up to 170 W – Weak Flours
  They have an absorption capacity equal to approximately 50% of their weight in water. They are ideal for small pastries, biscuits, breadsticks.

• From 180 to 260 W – Medium Flours
  They absorb approximately 55%-65% of their weight in water. They are suitable for leavened doughs that require a medium quantity of water (or other liquids) such as French bread, oil bread, or some types of pizza.
  
• From 280 to 350 W – Strong Flours
  They absorb approximately 65%-75% of their weight in water. These are flours used in leavened doughs that require a high quantity of water (or other liquids) such as babà, brioches, and pizza.

• Over 350 W – Special flours
  They absorb up to 90% of their weight in water. They are flours produced with special grains, especially American and Canadian ones such as Manitoba. They are used to strengthen weaker flours or to produce particular breads.

The flours differ based on the level of refining of the grain and, therefore, the quantity of bran present: the higher the number next to the flour, the “lower” the processing will be; we will therefore go from type 2 flour, which is the least refined to 00 flour, the most processed and refined of all, passing through type 1 flour and type 0 flour, a medium refined variety.

What does refining involve? A less refined flour will obviously contain more bran (the part richest in fiber), and will therefore have a greater nutritional intake, as well as more vitamins and mineral salts. Not only the nutritional profile, but also the “structure”, the protein component, the presence of gluten, and the color and flavor of the flour will change. Additionally with these, also the possible (and most suitable) uses we could make of it. The “law” of the good baker tells us that there is no flour that is better than another, but only the one most suitable for the recipe we have in mind.

What is the strength of flour used for?

The strength of the flour is a value that indicates the ability of the flour to absorb water, to undergo processing and to absorb carbon dioxide, i.e. the achievement of a leavening ceiling.

Its value depends on the protein content, especially that of gliadin and glutenin which, together, make up gluten.

When to use weak flour?

Weak flours form a gluten mesh that retains little carbon dioxide and has reduced liquid absorption. Weak flours are more suitable for the preparation of shortcrust pastry, biscuits, fresh pasta, and all preparations that do not require leavening time.

What is the best flour for making desserts?

Type 00. It is the whitest and most valuable flour because it is obtained from the heart of the wheat grain, the innermost and noblest part, and therefore with a very low extraction percentage. It is ideal for preparing cakes, biscuits, and baked desserts in general, but also fresh pasta and bechamel.

What is the difference between manitoba and 0 flour?

The difference between 00 and manitoba flour lies in the “strength” which depends on the presence of gluten. Manitoba flour is a strong flour, because it contains more gluten than 00 flour, therefore it is more elastic, more leavened, and does not break during cooking.

How to replace Manitoba flour with 0?

If you want to replace the manitoba flour with flours that you already have at home and with the same gluten content, you can use strong soft wheat flours that have a W of at least 300/350, such as “0” flour, “00” flour, type “1” flour, or type “2” flour.