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.
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.
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:
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 |