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Thank you for your information, very useful, I would like to please receive your recipes, thank you
Nestor
I would like to receive your recipes and knowledge about wheat flours
Olga
Gluten can be added to the 0000 flour to make bread and if it is Yes, how much for each Kg of flour.
Jorgelina godoy
Hi how are things? I am a Bromatology student and I wanted to know if the fat or ethereal extract in flours increases or decreases as we increase the degree of milling of the wheat grain. Thank you!
Martha
Good morning I would like to know how to prepare gluten-free bread, cookies and cakes and what can I add that do not contain gluten, thank you.
monica giorgetti
Good afternoon, could you tell me if to make a sponge cake with self-rising flour I have to use the same amount as if I used 0000 flour, that is, I can apply the rule of 1 egg 30gr with the self-rising agent. of flour and 30gr. sugar thanks !!!
Miryam
Why are they not more specific? 0000 flour can it be unprepared flour ???
Miryam
To make a blueberry cake they ask me for 0000 flour but please, which one can I replace it with because I only know prepared flour and unprepared, please help me
Javier
The article is good, what I would like is that they will reflect the meaning of some technical words typical of the subject that sometimes we do not understand
Enrique Jose
I’m about to prepare pandulce, but I have rising Blancaflor. I ask: in the preparation of the dough, how does the addition of yeast intervene? Please help me shortly. Enrique
arlene villani
Excuse me here in Venezuela you only see Leudante flour, all use and bakery, when they refer in Argentina and they say that the recipe calls for flour000 and flour0000, which is the one I should use …….. Thank you
Juan
What is the best flour in the wholesale market 000 to make fried cake, homemade breads and pizzas?
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Favio
The famous XXX
sandra
The note is very good, I have been trying to make croissants and invoices for a long time and despite following the different recipes read, they come out low, that is, they do not rise, and now I understand, is that 0000 flour is not good for that, and precisely, the cooks claim to use that type of flour, so … ???? Now that I have good information, I’ll keep trying. Thanks!!!
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leandro
Make half and half with the flours in your recipes
ANA MARIA SALINAS
I’m interested in saving the differences between types of flours as a text because I got a Colombian recipe book. I selected this item and I could not COPY / SAVE
grs
In each site it puts a different thing, some say that more zeros, less refined. And others say otherwise. In the end one does not know what to believe, if I have not misunderstood, the 0’s are used to designate the refinement of flour in Italy. If you search for “Farina 00” on Italian websites they say that it is very little refined flour, with a lot of gluten and a lot of strength.
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Francis
Hello! What is said here is correct. The higher the number of zeros, the flour will be more refined and weak and therefore with less capacity to develop gluten. Greetings
………….
More than 0 = more refined.
This means that it has a higher percentage of endosperm and a lower percentage of grain and bran, with much more protein per gram. Then the result of greater refinement is a flour with less protein and therefore less “strong”, since it does not have the elasticity characteristic of high protein content.
I clarify that gluten is a protein complex, so in this case less protein = less gluten.
Andrea Rocha placeholder image
Thank you for giving me a break, my husband was right, he said that it was not leavened and I insisted that it was leavened because I saw the recipe on the back of the container in which you could make a cake without added leavening.