All About Wheat Flour (Part 1) Baking Fundamentals Ep.2.

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berliosca

Published on Oct 4, 2016
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Cake flour: It is made from soft wheat It has a protein percentage between 6% and 9% And the residual ash percentage between 0.3% and 0.45% Canada and USA: Cake Flour Italy: 00 di grano tenero Japan and Asian markets that sell Japanese products: Hakurikiko Germany: Type 405 France: T45 or Fleur de Farine Portugal: FLOUR FLOUR Switzerland: T45 or Fleur de Farine __________________________________________________________________________________________________ If you want to send me an email about PARTNERSHIPS and BUSINESS: [email protected] If you want to send me an email just to SAY HI and show me pictures of the cakes you made using my tips: [email protected] If you want to send me an email with any QUESTIONS: [email protected] If you want to comment on any of my social networks and your comment has a question that needs to be answered, don't forget to use the HASHTAG #chrisresponde Just don't forget it's Chris with an H ???? Where else can you find me: Berliosca's Facebook: facebook.com/berliosca Chris's Facebook: facebook.com/MadameBerliosca Instagram: instagram.com/berliosca Pinterest: pinterest.com/berliosca Twitter: twitter.com/berliosca Blog: berliosca.com/blog

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