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Manitoba flour is also used as a base for the preparation of Seitan, used by some vegetarians and vegans as a source of protein. The main characteristic of Manitoba flour is its strength, which, combined with the high presence of proteins and the considerable absorption power of water, makes it suitable for the most complex processes ...
8. ‘00’ Flour. Double zero, or doppio zerio, flour is an Italian type of flour milled from hard durum wheat (instead of red wheat, like most flours) and with a protein content of 11 to 12 percent.
"00" Flour The Italian-style flour known as doppio zero (double zero) has an extremely fine texture. It's milled from the hardest type of wheat for a protein content more akin to all-purpose flour.
The dough is always fat-free and sugar-free. The regulations specify that the dough must be made primarily from a medium-strength (W value of 250–320; 11–13.5% protein), finely ground wheat flour, with no more than 20% of the flour being strong flour (W value above 350).
For example, in a recipe that calls for 10 pounds of flour and 5 pounds of water, the corresponding baker's percentages are 100% for the flour and 50% for the water. Because these percentages are stated with respect to the weight of flour rather than with respect to the weight of all ingredients, the sum of these percentages always exceeds 100%.
Buy it: Bob’s Red Mill White Unbleached Fine Pastry Flour. 8. ‘00’ Flour. Natasha Breen/Getty Images. Double zero, or doppio zerio, flour is an Italian type of flour milled from hard durum ...
It can be made from combinations of sorghum flour, broomcorn millet or proso millet flour and glutinous millet flour. Champorado or tsampurado – a sweet chocolate rice porridge in Philippine cuisine. Congee – type of rice porridge or gruel popular in many Asian countries. Names for congee are as varied as the style of its preparation.
The post This Is the Difference Between Bread Flour vs. All-Purpose Flour appeared first on Reader's Digest. We're breaking down exactly when and how to use bread flour vs. all-purpose flour.
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