Noma Programmable 7-day Thermostat Manual

Classificazione delle farine

Farine

Qui sotto potete vedere una tabella riassuntiva di massima (sempre presa dal corso di Tecnologia dei Cereali del Prof. Franco Antoniazzi, University of Parma)

W	P / L	Proteins Using
90/130	0.4 / 0.5	9 / 10, 5	Biscuits Slurry direct
130/200	0.4 / 0.5	10/11	Breadsticks, Crackers
170/200		0.45 10.5 / 11.5	ordinary bread, Slippers, Direct dough, sliced bread, pizzas, cakes, biscuits
220/240	0.45 / 0.5	12/12, 5	Baguettes, ordinary bread dough with direct, beetles, slippers and paste direct Chariot 5 / 6 hours
300/310	0.55	13	Bread worked leavened pastry cart with 15 hours and dough direct
340/400	0.55 / 0.6	13.5 / 15	Bread blown pandoro, cake, leavened long fermentation, yeast pastry with biga than 15 hours, bread for hamburgers

There are other parameters to be talking about common wheat flour, and we have not even started talking about yeast, starch, enzymes and the cooking stage, but I think that is enough for now

meal with between 90 and 160 W are called 'weak flour'. They have a low protein content, usually 9%, and are used to make biscuits or cakes. Flour with W between 160 and 250 have an average force. They are used for example to the Apulian bread or French one, for direct or dough leavening short, pizza and focaccia.

Gluten