The Flours You Use in the Kitchen and What They Are Used for #flour #flours #pizza ■ HERE'S WHERE YOU CAN FIND ALL THE THINGS I USE, MY BOOKS, T-SHIRTS, THE KNIFE, ALL THE EQUIPMENT YOU SEE IN THE VIDEOS https://linktr.ee/rapanello FREE ENTRY _________________________________ Soft Wheat Flours Soft wheat flours, especially suitable for desserts, bread and fresh pasta, are classified according to the level of refinement and the quantity of fibre and nutrients present. Type 00 Flour Description: The most refined, with minimal presence of bran and wheat germ. Characteristics: Very fine, rich in starch, low in fibre, makes the dough soft and smooth. Uses in the kitchen: Suitable for soft desserts, fresh pasta, biscuits and light dough, Type 0 Flour Description: Less refined than 00, with a light quantity of bran. Features: Greater structure and flavor than 00, good elasticity. Uses in the kitchen: Excellent for bread, pizza, focaccia and leavened products, where greater hold is required. Type 1 Flour Description: Contains a higher percentage of bran and part of the germ. Features: Rich in fiber and nutrients, rustic flavor, grainy. Uses in the kitchen: Suitable for rustic bread, focaccia, wholemeal biscuits and pasta. Type 2 Flour Description: Almost wholemeal, with a more evident presence of bran than type 1. Features: Higher fiber, rustic consistency and intense flavor. Uses in the kitchen: Rustic bread and focaccia, doughs that require a stronger flavor. Wholemeal Flour Description: Unrefined, often added with refined flours but not always, added with bran. Features: Rich in fiber, vitamins and minerals, darker color and intense flavor. Uses in the kitchen: Suitable for wholemeal bread, rustic focaccia, biscuits and wholemeal desserts. Durum Wheat Semolina They derive from durum wheat and are more granular than soft wheat flours, with a greater structure, ideal for pasta and rustic bread. Semolina Description: Fine granules obtained from durum wheat, similar to small balls. Characteristics: Delicate flavour, high starch content. Uses in the kitchen: Excellent for semolina gnocchi, flans, soups and desserts. Calibrated Semolina Description: Medium ground, light yellow in colour, with uniform granules. Characteristics: Medium structure, maintains a good consistency even after cooking. Uses in the kitchen: Fresh pasta, especially in southern Italy, semolina bread and, mixed with other flours, for rustic focaccia. Re-milled Durum Wheat Semolina Description: Finely ground semolina, ideal for homogeneous dough. Characteristics: High elasticity, easy to work with, gives structure to the dough. Uses in the kitchen: Durum wheat bread, focaccia, fresh and dry pasta (such as in Puglia and Sicily). Summary of Main Uses Type 00: Desserts, fresh pasta, soft dough. Type 0: Bread, pizza, focaccia. Type 1: Rustic bread, biscuits. Type 2: Rustic bread, full-bodied dough. Wholemeal: Wholemeal bread, rustic desserts. Semolina: Gnocchi, soups, desserts. Calibrated Semolina: Fresh pasta, rustic bread. Re-milled Semolina: Bread, pizza, focaccia. These flours and semolina differ in the kitchen due to processing and yield characteristics, contributing to specific structures and flavours for each type of preparation. _________________________________ ■ My books https://www.impremix.it/prodotto/rapa... https://www.impremix.it/prodotto/fate... ■ RAPANELLO SHOP https://rapanelloelasuacucina.blogspo... ■ HERE ARE MY T-SHIRTS WITH A GIFT FOR YOU write RAPA1 as a discount code and you will get a gift visit www.pampling.com where you can find the offers ■ Contact only for commercials [email protected] ■ My second channel of HOME AND GARDEN WORKS / @casaegiardinodigabriele rapanello recipes