Strong flour
Category
Pasta, rice, flour and derivatives
Allergens
It contains a high percentage of gluten (11.5%-13.5% of proteins per 100g). These kind of flours absorb great amounts of water and result in consistent and malleable doughs.
It’s great for making bread or fermented bread dough (as the dough used for pizzas or the traditional Spanish “roscón de reyes”).
Nutritional information (0.1 kg)
Energy
375.0
kcal
Carbohydrates
80.0
g
Proteins
9.3
g
Lipids
1.2
g
Fiber
3.4
g
Saturates
0.16
g
Monounsaturated fatty acids
0.13
g
Polyunsaturated fatty acids
0.51
g
Cholesterol
0.0
mg
Calcium
15.0
mg
Iron
1.1
mg
Zinc
0.8
mg
Vitamin A
0.0
ug
Vitamin C
0.0
g
Folic acid
22.0
ug
Salt (Sodium)
0.0
mg
Sugars
0.0
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
Recipes
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Type of dish
- Ice creams and sorbets
- Coffee, chocolate and infusion
- Pastries
- Main course
- Pizzas
- Meats
- Soups and creams
- Legumes
- Sandwich
- Dessert
- Appetizers and canapes
- Birds
- Bread and pastries
- Juices, milkshakes and beverages
- Salads
- Shellfish
- Burguers
- Beers
- Cocktails
- Breakfasts and brunch
- Eggs
- Finger foods
- Pastas
- Fish
- Rices
- Vegetables
- Temperature
- Cuisine type
- Additional culinary preparation
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- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed