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"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 ...
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.
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 ...
The higher the protein content the harder and stronger the flour, and the more it will produce crispy or chewy breads. The lower the protein the softer the flour, which is better for cakes, cookies, and pie crusts. [9] Cereal flour consists either of the endosperm, germ, and bran together (whole-grain flour) or of the endosperm alone (refined ...
To produce refined (white) wheat flour, [4] grain is usually tempered, i.e. moisture added to the grain, before milling, to optimize milling efficiency.This softens the starchy "endosperm" portion of the wheat kernel, which will be separated out in the milling process to produce what is known to consumers as white flour.
The word farina comes from the Latin word for 'meal' or 'flour'. Farina is milled from hard red spring or hard red winter wheat. [2] Farina may also be cooked like polenta and farofa, which are made with ground corn and ground cassava, respectively. Farina with milk and sugar is sometimes used for making creams for layered cakes.
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%.
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