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Flour strength - what is it?

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Each preparation wants its own flour because each flour has a different strength. To improve in cooking, one must become aware of this. Flours are composed of approximately 64-74% starches and 8-15% protein. Here it is precisely the protein that is the secret that makes flour a key ingredient.

What is the strength of flour? What does it come from?

The strength of flour comes from its ability to absorb liquids during kneading and retain carbon dioxide during rising. Its value depends on the content of proteins such asglutenin and gliadin that make up gluten. Glutenin forms the famousgluten mesh that makes the dough elastic and capable of retaining starches and gases during rising; gliadin, on the other hand, has the function of making the dough extensible. Flour strength is an important parameter for evaluatingdoughs and having a prediction about their behavior.

How to recognize flour strength if it is not indicated?

If the flour strength is not indicated on the packages we normally find in the pantry but we still want to have an idea of the W we can look at the nutritional table of the flour, in particular we have to look at the protein content expressed in grams per 100 g of flour.

For example, a flour with 13 g of protein per 100 g of product will have a protein content of 13 %, having obtained the percentage content we can derive the strength of the flour:

  • 8-9% proteinvalue the strength will range between90 and 180 W
  • 10-12% protein corresponds to a flour with180-240 W
  • 13-14% protein corresponds to240-320 W
  • 14.5% protein corresponds to320-380 W

How to recognize strength flour: strong flours and weak flours

  1. Weak flours have a W of less than 170.
  2. W strengths between 180 and 260 indicate medium flours
  3. Flours that have a W value between 280 and 350, are high in protein and therefore develop a lot of gluten and represent strong flours.

Everything we have said about flour strength can be summarized in the table below, which you can also cut out and keep in your pantry for a quick reminder when preparing your favorite recipes!!!

Protein content (%) W

(Flour strength)

Classification Recommended use
8 - 9 % 90 - 180 W Weak flour Cookies, shortbread, breadsticks, breadcrumbs
10 - 12 % 180 - 240 W Medium strength flour Pastry, dough, bread, batters
13 - 14 % 240 - 320 W Strength flour Bread, pizzas and flatbreads
14 - 15 % 320 - 380 W High strength flour Large leavened goods, panettone, baba