Ksyushka19
Please tell me what flour "OO" is? I have Moulinex 612132 in the recipe for a bread machine, I sit and cannot understand what kind of flour this is ...
Admin
Quote: Ksyushka19

Please tell me what flour "OO" is? I have Moulinex 612132 in the recipe for a bread machine, I sit and cannot understand what kind of flour this is ...

Read on the package on the bag for what purpose this flour is intended. Apparently it is "type 00 soft wheat flour".
The most refined and white flour has 0000 (four zeros), as the Italians mark the flour.

And look here for info and compare your numbers on the package https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=5064.0.html

In modern Italy flour is "extracted" from frumento tenero and frumento duro.
When grinding is formed:
- farina (yield 75 ... 78%)
- farinetta e farinaccio (2.5 ... 3%)
- crusca, cruschielo e tritello (20 ... 225)
- scarti di pulitura (02 ... 2%).
1. When grinding flour from frumento tenero, flour of the following categories is obtained - 00; 0; one; 2; integral flour.
Typically, flour made from frumento tenero contains 14-15% water and about 10-11% protein.
More precise protein content in flour derived from frumento tenero:
00 - 9.00%;
0 - 11.00%;
1 - 12.00%;
2 - 12.00%;
integral flour - 12.00%.
Flour marking from frumento tenero (according to its strength):
W 360 - very strong flour
W 300 - strong flour
W 250 ... 280 - normal strength flour
W 200 ... 220 - low flour
W 180 - very weak flour
W 130 - flour not suitable for baking.

2. By grinding flour from frumento duro, two types of semola rimacinata di grano duro are obtained.
These are Semola and Semolato with a moisture content of 14.5% and an average amount of protein 13% (although this figure can vary from 10.5 to 17%).
This flour is labeled W 190 ... 220.
Information from Vallejo

Marking 0 or 00 is only an indication of the fineness format.
Flour 0 - coarser grinding, 00 - finer. The strength of flour by these 0 and 00 is not determined in any way, it is better to look at the protein content here.
For example, flour 00 can have a protein content of 9%, then it is a weak flour and it is good to bake shortbread dough from it, or it can contain 14% protein, then it is a strong flour that is suitable for yeast baked goods. For pizza, flour with special gluten characteristics is used. Such flour should be balanced in terms of elasticity and extensibility, on packages of Italian flour, the purpose is usually indicated, for bread, for pizza, for cakes.
Crochet
Quote: Ksyushka19
what is flour "OO"

This is Italian "fine" flour, especially for pizza.
Anka_DL
Quote: Ksyushka19
Flour "OO"
type of flour. If I'm not mistaken, this is the Italian classification. Most often found in recipes for pizza dough, or dough where small pores are needed
Italian flour, name and labeling

Crochet
dreamer
Wow, I'll know
julia007
And there is a Russian analogue of flour 00 or only Italian is needed. I just have Moulinex too, and the recipes indicate flour 00.
Admin

Take our premium flour for bread, Extra.
Depending on the recipe for, ordinary bread flour will also work.
julia007
Tatyana, Thank you!
Irina Palkina
Yesterday in Metro on Dmitrovka I bought flour type 00. Tula flour mill, protein (proteins) 10%




photo is not inserted ... (((
Arka
Dear bakers!
In case of meeting, I highly recommend not to pass by such flour:
Italian flour, name and labeling Italian flour, name and labeling
Incredibly delicious and very strong flour for bread! I didn’t get such tasty c / c bread from any other flour or any fermentation method.
I answer possible questions.
Once I got it by a fluke. Not from our Belarusian stores, but from a private supplier for local Italian restaurants.
There is no free sale in Minsk, but I order 5 kg packages from the same supplier.
Perhaps in Moscow there are retail or online stores for restaurants / bakeries.
Look. The flour will not disappoint you!
Irina F
Nata, thanks! I found this flour in Moscow, although it is profitable to take large packages, 5 kg each, otherwise the kg comes out 200r-inhumane
Irina Palkina
Irina F, and where in Moscow more precisely?
Painting
Irina F, I support the previous questioner: where?
Arka
Irina, I envyuuuuuu. I can only on order and they don't offer me less than 5 kg, because they carry it for wholesale. Wow, what holes are obtained on the batter!
I had a break with this flour (until they talked to carry it under the order), so I had a withdrawal, only now it was allowed, they said, you can go to pick up
Svetlenki
Quote: Arka
In case of meeting, I highly recommend not to pass by such flour:

Natafine or do you see the pieces / bran? If you can give a photo of flour, I will be grateful

How many proteins are there?
Arka
Svetik, I threw away the old pack, I'll go for a new one before the end of the week. From memory protein 13. Grinding ... How to explain ... It is rather small with large shell particles that remain in the sieve. Color beige melange.
Irina Palkina
found HERE
🔗

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