Flour classification

I realised that referring to one flour type or another makes little/no sense if I use the Italian classification. For instance, Manitoba flour is a term used mainly in Italy and it refers to a flour with a high percentage of protein.

You won’t find Manitoba flour in a French or German supermarket. The table below should shed some light on this topic. As a rule of thumb, regardless of the commercial name of the flour, you should check the protein percentage.

High protein means a flour rich in gluten, good for baking bread (gluten gives elasticity to dough, helping it rise and keep its shape). For pastry, you might need a flour with a lower protein percentage (less gluten).

Humidity Max Ash max Protein min USA Germany France Italy
14,50% 0,55% 9,00% pastry flour 405 45 Farina di grano tenero tipo 00
14,50% 0,65% 11,00% all-purpose flour 550 55 Farina di grano tenero tipo 0
14,50% 0,80% 13,00 – 14,00% high gluten flour 812 80 Farina di grano tenero tipo 1 (Manitoba)
14,50% 0,95% 14,00% first clear flour 1050 110 Farina di grano tenero tipo 2
14,50% 1,70% 13,00% white whole wheat 1600 150 Farina integrale di grano tenero

See this interesting post about flour types on www.weekendbakery.com.

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