Description

Bread flours: Protein content between 9% and 11%. In this type of flour, the balance between tenacity and extensibility is ideal for proper bread rise. That is why it is the most commonly used flour in baking.

Tipos de harinas según su fuerza y ​​cantidad de proteínas
Tipos de harina W Fuerza % Proteínas
Harina suelta (0000) <100 ≤ 9%
Harina pan (000) 140-250 10%-11%
Harina fuerte (00) 250-300 12%
Harina de alta concentración (0) >300 >12%