What is the Difference between Force Flour and Normal Flour

by

MARK

for a good pizza roll it is preferable to use mineral water –

Juan

Loose, bread-making, high-strength or high-strength flour are differentiated by proteins, something very simple that appears in all or most of the packages. Apart from saying what each one of them is used for or is more appropriate, why is a simple answer not given that allows it to be identified according to the data on the package? The truth is, I do not understand that they simply say that one has more protein than another. This information is frankly disappointing, incomplete and utterly unprofessional, in my opinion, a lack of respect for the intelligence of the reader.

Josephine

In Argentina, we generally find 000 flour, 0000 flour and self-rising flour. What is force, what is normal? Thanks for the good recipes.



liliana

In Argentina, 000 is strength flour and 0000 is common flour.

Rene pantaleon

When I make the bread it is very heavy, the bread from the bakery does not weigh, what will be the problem, can you help me. Thank you.

Francisco

What a bad article. For those who are still very confused I clarify (I am a baker and pastry chef). Gluten is the combination of 2 proteins in flour. The easiest way to know if you are facing a loose or strong flour is by looking at the nutritional information for the amount of protein it has. For every 100g if it has between 8 and 10 g of protein it is considered weak. Between 10 and 11.5 of medium strength. and between 11.5 and 13 is strength.
Another thing. Yeast does not ABSORB gluten, if it breaks it down through enzymatic activity. Therefore, a flour with more gluten will be able to ferment for longer, maintaining its structure and resistance and being able to retain the gas produced by fermentation. A loose flour having less gluten could not ferment for many hours since the glutinous structure would collapse more quickly and it would lose the retained gas, resulting in denser and slightly inflated loaves. Because it is weak or strong, it does not rise faster or slower. Yeast feeds on the natural sugar in flour and the speed of fermentation will be affected by: temperature of the dough and amount of yeast.
The loose flours are usually used in doughs that do not require to retain much gas such as: biscuits, hallulla bread. Etc.
The force flour is used in doughs that need to retain a lot of gas and ferment for many hours (such as artisan bread with sourdough that can be up to 48 hours or more or pizza dough in which elasticity is needed (extensibility + flexibility) What gluten gives in. Think of gluten as a balloon, if it is strong it retains a lot of gas, if it is weak it explodes.



Adriana

Hello, I make bread with whole wheat sourdough and then to that mm of whole wheat flour I add 3 zero flour that has 10 protein at most, I can’t get another one around here. Is it better to use semolina flour for this type of bread? the truth is that I do not know more what to do, it is rich but not as its format should be. Thank you very much Francisco!

Ana Patricia Vega Prado

Hello Francisco … your contribution is good, I’m starting the bakery theme, I love it !!
Where do you find strength flour?
Thank you
Cheers

HA

Yeast never, ever “absorbs” gluten. Yeast is a fungus that thrives on sugars present in flour. The gluten nones yeast food. Gluten provides elasticity to the dough and fluffiness.

norbert

Hello, I make artisan bread at home for my own consumption .. and actually half the times with the same recipe I do not come out the same ..
Could it be the flour? the brand or something like that?
I use 3 zeros flour .. (000) sometimes I mix with 4 zeros (000)
BUT the truth is, you see the videos, the bread how they come out and nothing to see …
Sometimes they come out heavy … pasty or wet … and I don’t know why …

Leti Vaca

Thank you very much Francisco for your comment, the truth was that the use of flours, the difference between one and the other, was much clearer to me. Thanks. Blessings

Roldan

Francisco, thank you for your clear and timely explanation that complements the rich content of the article. In many countries the companies that produce flours do not include the classification 00, 000, 000 and neither do they include the terms weak, medium weak, strong, but they do include the nutritional content. Now with your explanation it will be easy for me to know what kind of flour I have in my hands. Thank you and god bless you

Silvana

Thank you very much for your explanation, I understood more with your comment than with the entire article.
Strong flour is 000?
I want to make alfajores of cornstarch, sponge cake, and pre pizza, what flour should I use? Please answer me!

silva appeared

GOSTEI DA SUA EXPLANAÇÃO.A MELHOR QUE ENCONTREI. A QUESTIONED CASE POSSA WILL ANSWER ME: WHAT OR THEORY OF GLUTEN DEFINES UMA FARINHA FORTE DA FARINHA COMUM? APARECIDO R .SILVA -PIRACICABA-SÃO PAULO-BRASIL.

Hilda

Hello, what kind of flour can I use to make shells?



Roberto Moldavsky

I make you the shell without the need for flour … call me

Elena

the amount of gluten

GEORGE

IN THE END WHAT IS THE THREE ZERO STRENGTH FLOUR … FOUR ZEROES … LEUDANT … AS WEDNESDAY I KNOW WHICH IS THE ONE WITH MORE OR LESS GLUTEN BECAUSE YOU DON’T SIMPLIFY THE QUESTION



Indignant

That! at the end a lot of explanation of gluten and this and that, but it does not say WHAT is the force flour! how many zeros? two zeros? three zeros? four zeros? no package of flour says “Force Flour” is named by number of Zeros! what is the damn force flour! ???

silva appeared

O PIOR É QUE, HERE NOT BRAZIL, NEM OS “ ZEROS ” TEM. IT WAS SEEN FROM IMPORTED FARINHAS, GENERALLY FROM ITALY. UM ABRAÇO

Fco

George. The article is very poorly done. And far from reality behind how flours work. To help you: the graduation in zeros originally refers to the type of grinding and to extra fine or fine etc. In some countries it has been classified without any standardization so forget the zeros and look for the amount of PROTEIN on the packaging. A strength flour is between 11.5 and 13% protein (in the nutritional information on the package it would be 11.5 and 13grs of protein per 100g of flour)

Matias

The flour of force is the flour of 0 in Uruguay the more zeros the more refined or it is less gluten, in Brazil it is type 1. If you see in the properties it tells you how much protein it has every 50 grams, that is, if it has between 6 and 9 it is a force flour. With this flour the bread will rise more since the gluten will help to bind more, it will grow to have more air inside. And it’s going to be lighter

Silvia Treviño

Very good information. Thanks

Maria Dolores

The explanation is very clear, thank you very much, I had always had that doubt.

Ramon Pescoso

Your clarification is very good, my friend, I plan to make bread with sourdough and I wanted to be sure of the types of arinas

George

very interesting

Jesus rosario corvera

What flour to use for churros

Dyne

I tried to make bread with normal or common flour and it did not work out, according to the recipe I could get, it was 3 1/2 of flour with 2 ounces of bicarbonate or soda as we know it here where I live, and 2 ounces of yeast and I didn’t get the soft sweet bread I wanted at all.
What is the error here?

PEDRO OSCAR CONTRERAS GARCIA

IT SEEMS TO ME AN EXCELLENT EXPLANATION, BECAUSE I DON’T HAVE FORCE FLOUR, I DON’T HAVE TO EXPECT IT TO BE LIGHT AS WITH LOOSE FLOUR, THEN IT MEANS THAT IN THE BAKERIES AS THEY ARE COMMERCIAL, THEY USE FORCE FLOUR TO SAVE TIME IN PREPARING THE BREAD.

worthy of arteaga

Thank you very good your explanation they got me out of my doubts and they say many very interesting things about cooking that we should know

JULIETA MURILLO

I do not like to disqualify a priori, but that’s why tantamount I ask obvious, what is the hearing from outside, where and with what name is it bought, if not of the common or super market hark.

Janett utrera

Good afternoon, I would like to know where I can buy strength flour and what is the price, at the moment I am unemployed and I have children I am making canilla bread with normal all-purpose flour but in reality they do not grow enough for me.

Hilda mora

Hello, does anyone know where you can buy spelled or quineoa flour in Santo Domingo
Thanks