The Catalan TableReference
Basic Concepts About Flours
Flour strength (W), extraction (ash), Italian grades and usual blends.
Contents
Average composition
On average flour is 70% starch, 0.5% protein, 15% moisture, 3% fibre, 1.5% fat and smaller amounts of minerals.
Protein varies by wheat. With water it forms a gluten network that holds yeast gas and makes the crumb.
Strength (W)
| Flour | W | Protein | Water absorption | Use |
|---|---|---|---|---|
| Weak | 100 W or less | 9% max | Low; inelastic dough, small even crumb | Pastry, sponge, biscuits, crêpes, chemical leaveners; pizza blended with strong flour; weakest grades for tarts |
| Bread flour | 140 < W < 200 | 10–11% | 55–65% of its weight | Cakes, puff pastry, butter biscuits, fermentation, some breads and pizzas, brioche and sourdough |
| Medium-strong | 220 < W < 260 | 12% or more | 65–75% of its weight | Some breads and long-prep doughs |
| Strong | 260–320 W or more | 12% or more | Up to 90% of its weight | To reinforce other flours; long breads, sourdough and preferments. Often blended with weak flour |
Extraction (ash)
| Flour | Ash % |
|---|---|
| White | 0.5% |
| Bread flour | 0.56% |
| Wholemeal | 1.6% |
How whole the flour is is measured by the ash left after incineration. White flours taste milder; wholemeal has more flavour and nutrients (germ and bran) and absorbs more water.
Italian flours (grind fineness, not gluten)
| Type | Ash % | Notes | Use |
|---|---|---|---|
| 00 | ~ 0.55% | Little protein; inner grain only, no bran. Nutritionally poor. Like talc. | Fresh pasta and baked sweets |
| 0 | ~ 0.65% | Coarser and often stronger | Bread, flatbreads and pizza |
| 1 and 2 | ~ 0.80% / 0.95% | Semi-wholemeal: some bran, more protein | Pizzas and breads |
| Wholemeal | ~ 1.70% | The whole grain and its nutrients | Usually blended with fine flour |
Gluten classification (outside Italy)
| Flour | Protein | Use |
|---|---|---|
| All-purpose | 9–12% | General use |
| Bread flour | 11–12%; high gluten | Bread |
| Cake flour | Finer, less gluten | Cakes and biscuits; soft texture |
| Pastry flour | Still finer, less gluten than cake flour | Soft spongy bakes without a long process |
| Self-raising | — | Not recommended |
Suggested blends
| For | Blend |
|---|---|
| Italian pasta | 30% durum + 70% 00 or fine all-purpose, plus a couple of tablespoons of cake flour |
| Breads and pizzas | 30% strong flour + 70% 00 or 0, or fine bread flour (or whole wheat). Italians do not make pizza with 100% 00: they blend 0 with strong flour. Slow-fermented bread wants a lot of gluten; brioche, less. |
| Cakes | 30% starch + 70% 00 (or wheat flour). With cake flour, drop the starch to 10–15% |
| Biscuits | 100% all-purpose. With bicarbonate, all-purpose is ideal |
Original document
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