THE ABC OF FLOUR! HOW MUCH YOU KNOW AND HOW MUCH YOU SHOULD KNOW

Experts in the field can recognize with a single touch the type of flour they have in their hands.

To become an expert baker, able to amaze the eyes and palate of its customers, you need to know the best basic ingredients and discover how they can be mixed together.

This is just one of the many requirements to open a bakery and build a successful business, the same way to know how to open a pastry shop is essential to know how to combine the ingredients and understand what requirements the entrepreneur must meet.

The Casa Della Farina in Milan helps aspiring bakers to understand in-depth how to open an artisan bakery, helping not only in the practical part of compliance with the regulations in force on Italian soil but also with the participation in courses designed ad hoc where you can learn tricks and secrets of the trade.

Strong and weak flour. What are the differences?

The main difference between the use of strong flour rather than weak flour depends on the protein content and in particular gliadin and glutenin – the main elements that contribute to the formation of gluten -. This information is certainly one of the bases, from a practical point of view, to start an activity of this kind, such as opening a bakery. In addition, there is also a bureaucratic process.

Strong flour has these components in large quantities, which makes the dough more resistant and absorbs more water than the weak version.

Knowing how to open a pastry shop and knowing the basics of flour are aspects that go in the same direction.

In fact, pastry courses teach that weak flour is perfect for creating biscuits and cakes that do not need to be leavened and are not likely to suffer the tearing of the dough.

Recipes for cakes often underline this characteristic and tend to favour the use of weak flour because it is more versatile and usable in different recipes.

If the sweets to be preferred are leavened, brioches and the like, then the preference turns to the use of strong flour, thanks to its ability to keep the dough tied and to obtain a strong and elastic result.

How does the floured work in the dough? Why is it so important?

Once the bureaucratic obstacle has been overcome and the requirements for opening a bakery have been met, it is necessary to start getting to know the ingredients in the best possible way in order to create innovative products capable of satisfying the palate and surprising customers.

Before preferring to use one flour over another, it is necessary to know what the objective is to achieve. Once the main difference between flours has been determined, it is important to study another aspect that allows the dough to be soft and smooth, especially at the end of leavening.

The food that requires special attention especially in the leavening phase is the pizza: among the requirements for opening a takeaway pizzeria, there is the need to follow a course that allows the aspiring pizza chef to know the details of the food that will produce.

The leavening of the pizza is the secret that differentiates a good pizza maker from an improvised aspirant.

The choice of flour is the basis of the result, in certain climatic and environmental circumstances, it is better to use a weak flour that, despite leaving the dough sticky and does not bind to perfection, avoid causing the leavening to make the dough rubbery.

If the climate is humid, the use of a strong flour is different: in this case, it allows the creation of a dough that becomes elastic and resistant as it leavens.

The basic requirements for opening a take-away pizzeria that goes beyond the bureaucratic process are linked to the detailed knowledge of the mother ingredients for the creation of the product.

Wheat first. What other types of flour exist?

Consumer needs are moving hand in hand with technological evolution.

In the past, only one type of flour from wheat was used and it was adapted to different uses: strong or weak. Today the market offers a wide range of types of flour, different according to the refining and depending on the cereal or legume from which they are extracted.

Soya, corn, rye, buckwheat, durum wheat, corn and turmeric are just a few examples of flours intended for the world of baking.

Among the requirements for opening a bakery, it is useful to know what the target will be in order to focus attention and direct their studies towards the specific use of certain types of flours.

I choose the franchise. The House of Flour to open a business

To know how to open a pastry shop or how to open a bakery, or simply to know the requirements for opening a takeaway pizzeria, it is necessary to contact qualified personnel to help the aspiring entrepreneur to define a strategic plan to ensure that the business takes off and does not remain anchored in the ground.

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