There are some types of flour that are little known and little used in our homes, but experts do know and use them intelligently in their recipes. If you want your sweet or savory recipes to turn out like those of the professionals, learn to use the flour that suits you on each occasion.
Flours for every occasion
pizza flour
Special flour for pizza is a type of flour that contains a specific strength to achieve the appropriate texture, elasticity, fermentation and behavior in the oven to make it palatable, difficult to achieve with traditional flour. This type of flour is identified on its packaging with a type of technical sheet that identifies the amount of strength (with a W) and the amount of protein, the degree of humidity, among other data.
crystal bread flour
Crystal bread flour is a type of flour used to make bread that is characterized by having a thin crust , has little crumb and is very crunchy, hence its name ''crystal bread''. It is a type of bread flour, known as medium strength, it differs from traditional flour in that with this flour you can achieve high hydration by creating the alveoli of its crumb, in this way a crispy texture is achieved that cannot be achieved with no other type of flour. Crystal bread flour is the product of combining strong flour and loose or normal flour, mixed in equal parts.
chestnut flour
Chestnut flour is considered a superfood, recommended for people who have celiac disease, so its main difference with traditional flour is that it is a gluten-free flour, in addition to being more nutritious. Chestnut flour in the kitchen has great versatility, it is used in pastries, bakeries and in catering in general so that you can make cookies, muffins, bread and cakes. It can also be used as an extra nutritional contribution due to the properties it contains, replacing ¼ part of traditional wheat flour with chestnut flour (although it would no longer be suitable for celiacs). It will not change the taste of your meals, but it will give more nutritional contributions to your body.
brioche flour
Brioche flour is a very strong flour, ideal for making panettone, brioche, pastries and other preparations that require a high fat and egg content. It is characterized by having a high gluten content and is different from traditional flour due to its ease of rising. So, if you are going to make baking recipes, there is nothing better than this type of flour.
Strength flours such as brioche flour are the product of the union of two hard wheats that give them great resistance to stretching.
If you want to impress your guests
, choose the flour that suits you for each occasion. Now you know the experts' secret!
