The strength of the flour in a Mixture

The strength of the flour in a Mixture

The strength of the flour in a Mixture. Let's continue our discussion regarding overall strength of the flour. In simple terms, It represented the strength of the flour with a W, It is an index that allows us to understand how resistant the gluten mesh in a simple dough with flour and water.

The strength of the flour W is the energy required to break the shirt gluten dough, it is the force used to inflate a disc of dough with air until failure.

The strength of the flour in a Mixture

The strength of the flour in a Mixture
The strength of the flour in a Mixture
The strength of the flour in a Mixture
The strength of the flour in a Mixture

The greater the strength of the flour (The) and the greater will be the resistance of our dough to long rising and the greater will be the absorption of liquids.

If I decide to prepare a mix of flour, how do I calculate the force (The) my mix?

Simple: if you mix equal amounts of flour, increased, the resulting W will be the average of the strengths of the two flours.

Example: A mix of w200 + w400 in the same amount will give a force: (200+400)/2 =300

If we wish to vary the percentages to obtain more precisely the desired strength, will surely help the underlying spreadsheet.

Spreadsheet

Download our tool to calculate the strength of the flour mixtures.calcoloforzafarina.zip

The strength of the flour in a Mixture

Lately I am known very pleased that more and more manufacturers of flour to make available more information about the product, both on the same bag of flour, both online.

There is another method for calculating the W, is that of multiply by 20 protein value indicated on the bag of flour. It 'a very rough method, but at least it gives us an idea about the type of meal you purchase;.

All these things and many more, They are part of the practical program that we carry out during the professional courses at our school pizza. Subscribe to one of our workshops.

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