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Difference between 0 and 00 flours

Difference between 0 and 00 flours


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What does 00, 0 or 2 type flour meanand above all what is thedifference between 0 and 00 flours. Let's find out right away in this article.

We live in a difficult historical period for the consumer. The food industry invents cooked and raw ones, the law admits additives that are harmful to health and food fraud is, unfortunately, on the agenda. The consumer, to protect himself, has only "knowledge" as his ally and so, it is important to ask himself about food and ask himself questions like this: what is thedifference between 0 and 00 flours? Today we are talking aboutWhite flourexplaining everything you should know.

Wheat flour

The generic term "white flour" refers to type 0 and 00 flours which are obtained fromWheat. Broadly speaking we all know that:

  • 00 flour is the most refined.
  • Flour 0 is slightly less refined.
  • Type 1 flour is obtained by grinding the entire grain of wheat. The flour undergoes a process of "sifting", ie it is sieved to maintain the size of "smaller" granules.
  • Type 2 flour is a floursemi integral. It has coarser granules and greater fibrous components.
  • Wholemeal flour sees the grinding of the whole grain of wheat without a fine sifting.

Broadly speaking this is true, however, to explain thedifference between 0 and 00 floursimply saying that one is less refined than the other is an understatement!

Difference between 0 and 00 flours

ThereWhite flourit is obtained from wheat or wheat (it may interest you: difference between wheat and wheat) which is carefully ground. The production yield is around 80%, the remaining percentage consists of parts such as bran, bran, germ, farinaccio ... The percentage of flour extracted from the grain depends on the type of grain and the desired properties of the final product.

When is the0 or 00 flourthe yield is lower because the aim is to obtain an easily workable and whiter product…!

Thereflour 00 and flour 0 they are ground through a modern grinding technique with steel cylinders. All parts of the grain that can represent a nutritional resource are eliminated from these flours.

Which parts of the grain are eliminated? Bran (rich in fiber and micronutrients), wheat germ (rich in vitamins, mineral salts and, in lesser quantities, amino acids) and bran (rich in vitamins and micronutrients).

In practice, only the starch-rich component remains and this is true for bothzero flour, both for double zero flour. So what's thedifference between flour 0 and oo?The difference is established by the law with the DPR of February 9, 2001, number 187. The DPR summarizes the characteristics of the soft wheat on the market in Italy and the denominations of the product obtained from soft wheat.

By law, the denomination “Soft wheat flour type 00” must have a maximum percentage of ash of 0.55% (against 0.65% of type 0 flour). Not only ash, the most consistent differences are found in the minimum percentage of the protein component.

A 00 flour must have a minimum percentage of proteins equal to 9%. For 0 flour, this percentage rises to 11%. The percentage of protein rises as the refining of the raw material decreases. For type 1, type 2 and wholemeal flour, the minimum percentage of protein prescribed by the law on the product name is 12%. The ash and protein values ​​are calculated with respect to the dry product.

Thenutritional differencesbetween flour oftype 0 and 00they are minimal but become less negligible when comparing wholemeal flour and type 00 flour.

Knowing the amount of protein in a 0 or 00 flour does not serve so much to adjust to a nutritional plan, but to understand the average content of glutinous proteins. A quantity of protein ranging from 9 to 11% makes the flour suitable for preparing many bases for bread, pizza and even desserts.

Most bakers here in Italy prefer to use 00 flour. In reality, artisan bakeries or those who pay more attention to the preparation of bread should use a flour richer in gluten proteins, with at least 12 - 14% of gluten proteins.

On the market there is no shortage of white ferine (refined flour) enriched with gluten to increase the so-called "strength of the flour". Extra-strong flours can have a protein percentage up to 14% even if the theoretical possible value would see a percentage of 16%.

Difference between 0 and 00 flour

In summary: both flours are refined and almost completely lacking in micronutrients. They differ in the amount of protein contained but this data is more useful in culinary than nutritional terms!

The flour that is able to provide some micronutrients is type 1 flour, progressively up to the wholemeal flour.


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Comments:

  1. Galan

    the message Incomparable, pleases me very much :)

  2. Razvan

    Not logically

  3. Thurstun

    Authoritative post :), informative ...



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