As everyone knows the wheat flour we have in trade is not all the same, because we also have a lot of bakery and cake products that need different wheat flour.

When we buy flour before we have to know what we will do with that flour and we have to know the amount of protein that the flour takes.

To know that it is almost normal to find the composition of the flour written on the package. We have to read the amount of proteins. That is why here I leave the various amounts of protein and its use in different masses....

The flour that takes 0.52 and more protein and more is said strong and it helps us to make masses with a very long levado for example: Roscones, panettone, pandoro, babas, and similar

The flours with proteins between 0.45 and 0.49 oz of proteins suitable for making: puff pastry, danish, croissants, brioches, focaccia and similar to those.

Flour between 0.38 and 0.42 oz. Of proteins suitable for making: toast, bread, rolls and sandwiches in general.

Wheat flour commonly used.... the all-purpose flour between 0.31 and 0.35 oz of protein that serves us to make: cookies, muffins, donuts and cake bases.

We always agree that a wheat flour with many proteins absorbs more easily a large amount of liquid, adding slowly little by little without haste and an all-purpose flour for having a low amount of proteins absorbs very little amount of liquid.

These notions are to be considered in general, soon we will be more detailed. Thanks for reading this post...