### Author Topic: (W=100; P/L=0,4)  (Read 1235 times)

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#### moyapeter

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##### (W=100; P/L=0,4)
« on: November 01, 2010, 02:23:22 PM »
I am looking at a recipe which requires I use wheat flour (W=100; P/L=0,4).  I am not sure what that is.  Any ideas?  Could anyone tell me a brand here in the States?
Thank you for any healp!

#### Pete-zza

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##### Re: (W=100; P/L=0,4)
« Reply #1 on: November 01, 2010, 02:51:29 PM »
moyapeter,

You can read about "W" and "P/L" at http://www.cooknaturally.com/detailed/detailed.html. If I had to guess, with a W value of 100 and a P/L value of 0.40, I would say that the flour is either cake flour or pastry flour. Millers in the U.S. may measure values of W and P/L for their flours but they are rarely published. W values appear to be more common outside of the U.S. You can see a typical range of W values for Italian flours at Reply 15 at http://www.pizzamaking.com/forum/index.php/topic,4986.msg42545.html#msg42545.

If you post the entire recipe, we may be able to better analyze it. If the hydration of the recipe is on the low side (e.g., around 53%), that would suggest either pastry flour or cake flour. You can see the data for the King Arthur pastry flour (Round Table) and cake flour (Queen Guinivere) at http://www.kingarthurflour.com/professional/specifications-conventional-bakery-flour.html.

Peter

#### andreguidon

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##### Re: (W=100; P/L=0,4)
« Reply #2 on: November 02, 2010, 06:44:02 AM »
pastry flour is closer to that number....
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