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Is it preferable to use “strong” flours, i.e. those that are richer in proteins? There are no better or worse flours; more simply, it is preferable to use the most suitable flours for each product.
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FAQ
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Is it preferable to use “strong” flours, i.e. those that are richer in proteins?
| There are no better or worse flours; more simply, it is preferable to use the most suitable flours for each product. For example, a flour with a low protein content will be certainly more suitable than a stronger flour to prepare biscuits or short pastry, while a flour with a high protein content, therefore able to sustain proving processes, will be suitable to the preparation of panettone and croissants. |
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strong flour, flour for croissants, flour for short pastry
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