You have probably noticed that it is very common to find a letter W on flour packaging. Until now you may not have found any meaning and you buy more for the brand of flour than for the usefulness it provides you. But so that this changes starting today, we have prepared an article that will allow you to know what the meaning of this letter W in flour and the number that accompanies it is.
Meaning of the letter W of flour
This letter is always present on flour packages, on the front, back or side (At Casa Perris you can find it right above each bag). This letter indicates the strength of the flour, and in technical terms it indicates the breadmaking capacity index. This W is followed by a numerical value that distinguishes it and classifies it as follows:
High strength flour W 400
It is a special flour since it is made from a mixture of several types of wheat. It is used in the preparation of recipes such as roscón de reyes, pizza dough, focaccia. This flour is the most recommended for recipes that require a long fermentation process.
W 360 strength flour
This type of flour has a high gluten content and is used in the preparation of recognized recipes such as Brioche, Panettone and Swiss buns.
Organic strength flour W 250
This flour is distinguished from its cultivation to its use. Not only does it boast exclusive care, but its consumption is also exclusive. This type of flour is used in the preparation of recipes with little sugar and little use of butter. Since its strength is not as powerful as the previous ones. Croissants, for example, are extraordinary, giving the crumb softness and compactness.
Stone ground whole strength flour W 225
It is the type of flour that preserves the wheat germ, its flavor and aroma are powerful, and its texture is thick, ideal for making rustic and artisanal breads. It is characterized by being more nutritious than sifted flours. Generally, it is used to make sourdoughs.
Baking flour W 175
Bread flour is also known as bread flour, here the presence of gluten is moderate. It is used to make breads and combines very well with rye and spelled flour. The difference between this flour and the others is that it makes a crispier coating or crust after baking.
Pastry flour W 110
It is a light or loose flour used by pastry masters to make biscuits, muffins and other recipes that do not require fermentation. This flour is characterized because its cooking times are faster and to increase its volume royal powder is used.
As you can see, the number that accompanies the W refers to the strength of the flour. The greater the number, the greater the strength and the greater the capacity of the dough to perform perfect fermentation, achieving breads with a large volume.
In our you can find the detailed specifications of the more than 40 flours available at Casa Perris.
