The Importance of Zero And Zero Flour in Baking

 A friend recently called me to ask me about flour.

He asked me the meaning of "zero and double zero" in the context of flour.

I was a little surprised, as I am used to looking up information on the internet.

However, I was not asked about baking. I have worked with flour all my life, so I answered that way.

Flour is graded in different countries based on its gluten content, and Canadian flour is high in gluten, about 17%. There are also differences in how the flour is milled, so the texture can range from smooth to fine.

So we have correlated course millings for zero points and double zeros for finer millings.

We weren't that far from the right answer.

So, flours are grouped differently in Italy than in the UK, Canada, and other countries. In Italy, there are high gluten flours and low gluten flours. The number zero indicates the degree of grinding, just as there are fine, medium, and fine grinds for coffee beans, there are also fine grinds for Italian flour.

If you search for Italian flour on the internet, you will probably be confused, as there are high and low gluten flours in both numbers. So it's best to decide which type of flour you want to use.

If you're making bread, you need a relatively high gluten content, not only for the spiciness of the bread, but also to make the dough rise.

If you want to bake, you definitely don't want too much gluten in the flour, as you'll worry about the dough becoming tough. Depending on the type of bread you want to make, this flour can also be used to make the bread you prefer. Try also: Top Bakery Online

Some of the bread I've made, like okaccia, contain both bread flour and pastry flour. It's a flat, fluffy bread, but plump and even.

And for cake making, gluten in the flour is not necessary, because the addition of a compensating agent such as eggs, baking powder, or baking soda gives the cake its airiness and rise. And the taste of the cake should be soft, which of course depends on whether or not a large amount of fruit is added.

However, there are some baked goods for which a combination of two or all three of the above-mentioned flours is used. This is because, at home, we usually use supermarket flour, while for homemade recipes, we often use wholemeal flour or flour from the bread machine.

In the supermarkets, you can also find a flour called self-rising flour!

This is a lower quality flour, usually made by mixing flour with some kind of leavening agent.

In the past, bakers used another type of flour, called crushed flour. It is very similar to self-mixing flour.

Flour and its quality play a very important role in the making of a product. When making pizza bread, you should never use cake flour.