What is the difference between American flour and European flour?
The main difference between the two types is gluten. The hard red type of wheat popular in the U.S. contains more gluten than the soft European type.
What is European flour?
Description. A soft, refined white European Flour/Type 480 used for all forms of general baking. It is closest in mineral and gluten content to an American all purpose flour.
Why is the flour in Europe better?
As you already know from my previous post, European flour typically allows bakers to be more precise in exactly what kind of texture and density they aim to achieve in their final product. This is because the varieties of flour in Europe allow bakers to choose both the level of refinement and the protein content.
Is European wheat different than American?
The majority of wheat grown in the U.S. (about 60%) tends to be hard red wheat which is high in protein content (mostly in the form of gluten). In Europe, the majority of wheat grown is soft wheat, lower in proteins and thus lower in gluten content.
What is the difference between American and European flour?
Fact: American wheat is higher in gluten.
The majority of wheat grown in the U.S. (about 60%) tends to be hard red wheat which is high in protein content (mostly in the form of gluten). In Europe, the majority of wheat grown is soft wheat, lower in proteins and thus lower in gluten content.
Why is flour in Europe different?
First reason:
More than half of U.S. flour is made from the hard red variety. In Poland on the other hand, majority of wheat is the soft type. The main difference between the two types is gluten. The hard red type of wheat popular in the U.S. contains more gluten than the soft European type.
Why can I eat gluten in Europe but not in us?
The majority of American wheat grown is hard red wheat, which is high in protein and thus gluten. In Europe, the majority of wheat grown in Europe is soft wheat, which is lower in gluten.
Is European flour different than American flour?
Since most flour in America comes from hard, red wheat, and 70–80% of it is winter wheat, American flour is typically much stronger than European flour, with much higher levels of protein (i.e. gluten).
Is flour from Europe better for you?
The short answer: yes. To understand the fundamental differences between American and European flour, see this previous post. As you already know from my previous post, European flour typically allows bakers to be more precise in exactly what kind of texture and density they aim to achieve in their final product.
How is European bread different from American?
The biggest difference between American breads versus European breads is the quality of the ingredients used in each bread. Standard, store-bought American bread contains many preservatives and fillers that are banned in European countries.
Is flour different in Europe?
The first major difference between European and American flour is the wheat plant itself. Even though 95% of flour worldwide comes from the common wheat species Triticum aestivum, within the species, there is an incredible diversity of varieties, around 30,000 in total.
What kind of flour is used in France?
This French flour is a wheat flour type of 45, also known as flour T45. In France the number that indicates the type of flour, also indicates the milligram of ashes per ten grams of flour. Flour that has a type of 55 is considered the standard, while type 45 is known as more of a French desserts or French pastry flour.
Why is European flour easier to digest?
American wheat is higher in gluten.
The majority of American wheat grown is hard red wheat, which is high in protein and thus gluten. In Europe, the majority of wheat grown in Europe is soft wheat, which is lower in gluten. Julia Child famously lamented trying to make French-style bread with American flour.
Does European flour have less gluten?
Fact: American wheat is higher in gluten.
In Europe, the majority of wheat grown is soft wheat, lower in proteins and thus lower in gluten content.
Why is bread healthier in Europe?
American wheat is higher in gluten.
The majority of American wheat grown is hard red wheat, which is high in protein and thus gluten. In Europe, the majority of wheat grown in Europe is soft wheat, which is lower in gluten.
What kind of flour do they use in Italy?
Usually, Italian wheat flour is split into two large groups: Grano Tenero (soft wheat flour) and Grano Duro (hard wheat or semolina flour). All Italian wheat flour fits into these categories one way or another, but this classification doesn’t apply to other grains.