Strong flour
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
Sugars
0.0
g
Salt (Sodium)
0.0
mg
Folic acid
22.0
ug
Vitamin C
0.0
g
Vitamin A
0.0
ug
Zinc
0.8
mg
Iron
1.1
mg
Calcium
15.0
mg
Cholesterol
0.0
mg
Polyunsaturated fatty acids
0.51
g
Monounsaturated fatty acids
0.13
g
Saturates
0.16
g
Fiber
3.4
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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