anyone knows farina di grano tenero tipo 00 le 5 stagioni?

[msheetrit]

Hi Michael,

The W is the strength of the flour, how long it holds fermenting until it brakes down....

http://www.wheatflourbook.org/Main.aspx?p=35

where did you find this value w200 ? that is very interesting link you post there andre.
lets say if i want to know the w value of the bf i am been using most of the time, where can i do that ?

also i wanted to ask what should happen if i strech the fermention time more then 8 hours? because i made 27 rt using 50/50 of this flour with bf. 

[msheetrit]

ok, i saw the w200 value
http://www.molinoagugiaro.it/english/5stagioni-pdf/farine.pdf

i am very curios to know now how to use it in other flour.

[andreguidon]

well, usually all italian flours have this on the pack or the website.... im not sure where to find it in your local flour....
at the VPN training this was very emphasized cause this is a really important to find out how long does your flour hold at room temp...

[msheetrit]

what is the diference between a dough that made from flour lets say one that before its breaking point and one after?
how should it behave?

[Pete-zza]

ok, i saw the w200 value
http://www.molinoagugiaro.it/english/5stagioni-pdf/farine.pdf

i am very curios to know now how to use it in other flour.

Michael,

You might take a look at Reply 25 at http://www.pizzamaking.com/forum/index.php/topic,11886.msg111106.html#msg111106 and Reply 12 at http://www.pizzamaking.com/forum/index.php/topic,5496.msg46487/topicseen.html#msg46487. There is also a good definition of the "deformation energy" factor "W" at http://www.cooknaturally.com/detailed/detailed.html.

Peter