My understanding is that these flours are finely milled ("0") and have a protein content ranging from 12% - 13% (W320/330) or 8% - 10% (W200), respectively.
[300GR] - 300 grams. [FARINA 0] - Type 0 flour which is a rating of ash content (0.65% maximum on a dry matter basis), Equivalent to French T65 flour. Ash signifies but is not limited to extraction. [W320/330] - Rheological specification determined by the Alveograph which indicates flour gluten strength. No direct conversion to protein content can be calculated, only a very rough estimate within a wide range of variability. I estimate: 12-13% protein in the USA.
My understanding is that these flours are finely milled ("0") and have a protein content ranging from 12% - 13% (W320/330) or 8% - 10% (W200), respectively.
Yippee
From here: (194) Ricetta CIABATTA semplice con impasto a mano - YouTube presumably.
[300GR] - 300 grams.
[FARINA 0] - Type 0 flour which is a rating of ash content (0.65% maximum on a dry matter basis), Equivalent to French T65 flour. Ash signifies but is not limited to extraction.
[W320/330] - Rheological specification determined by the Alveograph which indicates flour gluten strength. No direct conversion to protein content can be calculated, only a very rough estimate within a wide range of variability. I estimate: 12-13% protein in the USA.
[W200] - I estimate 9-10% protein (USA).
Replies are so appreciated.