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Topic: Types of flour...  (Read 605 times)
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spydyrgrrl
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« on: January 04, 2008 10:28:13 AM »

I got the Hello Kitty waffle maker for Christmas (WOOT!) and I was looking at the recipe info and it calls for "weak" and "strong" flour...I have no idea what this means.  I'm assuming it's an alternate name for one of the dozens of types of flour I already know, but I don't have a clue what it is.  Help! Huh
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gigiallin
« Reply #1 on: January 04, 2008 10:47:01 AM »

I've never heard anyone refer to flour as weak or strong before. Strange. I'm guessing the "weak" flour is a low gluten flour like cake flour and "strong" flour is a high gluten flour like bread flour. Gluten is the stuff in flour that gives bread a nice chewy crust. If it asks for a mix or "medium" flour use all-purpose flour. Most waffle recipes use all-purpose flour, but cake flour can make a nice waffle too.
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foreversandals
« Reply #2 on: January 04, 2008 11:31:12 AM »

gigiallin is on the right track.
i typed 'weak flour' into google and this is what i came up with.

Plain white flour
Milled from the endosperm of the wheat berry only; it has the bran, embryo and germ removed. It is graded as to its strength depending on its gluten content: weak, medium and strong.

    * Weak flour (also known as soft flour or hi-ratio flour) has a low gluten content of approx. 8% and is therefore ideal for delicate cake and sponge production
    * Medium flour (also known as all purpose flour) is produced so that it is suitable for products that have to be chemically aerated. It is weak enough to stop toughening but strong enough to stand the pressures of the gases resulting from the use of baking powders etc. It is also a good all round flour for bread-crumbing, batters, scones etc
    * Strong flour has a high gluten content, that makes it ideal for yeast products, breads and puff pastry
    * Durum wheat flour (also known as Durum flour and semolina flour) this is specially produced for the production of pastas.

The strength of a flour maybe tested by squeezing the flour in the hand;

    * a weak flour will cling together when the hand is open
    * a strong flour will crumble to flour again
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spydyrgrrl
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« Reply #3 on: January 09, 2008 09:42:10 AM »

Thanks for the responses! I am going to experiment with this...Mwahaha! (That's my evil genius laugh, if you couldn't tell) Grin
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merricat17
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« Reply #4 on: January 09, 2008 09:48:35 AM »

i got one of those hello kitty waffle makers in 2005, and i LOVE that thing.  it works like a dream.  i always just went ahead and used regular all purpose flour.
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nataleeza
« Reply #5 on: January 10, 2008 11:03:55 AM »

Here in NZ we have Plain flour and High Grade flour.

Plain is weaker, and thus used for cakes, muffins, pastries etc, and High Grade is stronger and recommended for bread and doughs.  And it is based on the amount of gluten in the flour.
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