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).

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

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