WHAT IS FLOUR STRENGTH? (W index)

Flour "strength" indicates the strength of the dough and its resistance to leavening. Therefore the higher the W index (e.g. W=180) the longer the leavening time.

 

As a result of the longer leavening time, it takes longer to make the final product. If you are in a hurry, choose a low W, if you're making dough to make pizza the next day, use flour with a high W.

 

The more refined the flour, the lower the W index, the lower the W index, the less water the flour absorbs.

 

When you are planning to make soft products like Biscuits, Cakes, or Steam Buns a flour with a lower W index is perfect, whereas when you are looking for a more resistant pastry like Bread or Pizza we recommend a higher W index.

 

At Lighthouse we have developed a multiple range of low, medium, and high protein index, so you can choose the right type of flour to get the best results. 

Flour name
Flour Image
Protein
W index
Lighthouse Cake, Sponge & Steamed Bun
Low Protein
<150
Lighthouse Bread & Pizza Wholemeal
High Protein
130-230
Lighthouse Plain Flour
Mid Protein
150-250
Lighthouse Self Raising Flour
Mid Protein
150-250
Lighthouse Pasta Tipo "00"
High Protein
150-250
Lighthouse Biscuit, Pastry & Cake
Low Protein
90-190
Lighthouse Bread & Pizza
High Protein
250-350