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In Italy and other parts of Europe, they do things a little differently by categorising the flour according to its fine grinding.
Coarse flour of the " 2 " class is at one end of the scale with powdery flour " 00 " at the other end. For some of us non-Europeans, what is bewildering is that we believe that pulverized "00" flour is probably low in proteins (like our pulverized flour for cakes and pastries). Indeed, the amount of proteins in "00" flour can vary greatly according to the kind of flour.
Most" 00" flour we see in the United States is grinded from hard grain and has an average proteinaceous value of about 11-12%, similar to general-purpose flour. In addition to the degree of grinding, the other major distinction between "00" flour and all-purpose flour is the behaviour of embers in any flour.
It tends to be high but not very flexible in the case of semolina flour, while in the case of white flour it is both high and high. That means that we get a good bit of hard grain on our bread and noodles, but don't eat too much. Nevertheless, it is usually okay to replace the "00" flour with all-purpose flour.
You' ll see a change in your textures when you've grown up in Europe or are very good with "00" flour but all your prescriptions will still go down well. Have you noticed a discrepancy in the application?
Fresh Farro Inspiration
At Farro we often see head scratches with big eyes in the choice of flour we have. Earlier this months our grocery team talked about flour and learned what it means to be twice 0: the name 00 and 0 flour refers to specially ground flour used for the production of noodles.
Sorting is 2, 1, 0 or 00 and indicates how fine the flour is and how much bran and seed has been extracted. For example, 2 is a whole grain flour, while 00 is the most sophisticated of the three and has the least clover content.
When you are looking for noodles, flour or bakery flour, 00 will work for all and you can replace 00 flour if you leak halfway through pastas making with simple old high quality flour. Once again, this has been refine more so than solid flour, which makes it higher in the protein.
It' excellent with low-flour 0, but here too it is exchangeable. Flour sorting is also used in other parts of the globe, so the system in Italy is not a first.