What is flour strength or 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. The strength of flour is measured using a Chopin Alveograph

 

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 multiple ranges of the low, medium, and high protein index, so you can choose the right type of flour to get the best results. 

Flour on Dough

Watch: Flour quality is measured using the alveograph

If I don’t choose the appropriate flour, does it mean I will have a bad result?

No, it just means that if you chose the right type of flour, with the right amount of protein, you will have a better result

Lighthouse Cake, Sponge & Steamed Bun

Plain flour with the addition of raising agents to aid in the rise and softness of baked goods such as muffins, cakes, buns and scones.

Protein

W Index

Low Protein

<150

Flour Type

Self Raising Flour

Lighthouse Bread & Pizza Wholemeal

This flour is a blend of strong wheat that produces more gluten and protein than standard flour. This produces a higher volume and ligthter texture.

Protein

W Index

High Protein

130-230

Flour Type

Plain Flour

Lighthouse Plain Flour

Made from premium patent flour, this flour is essentially free of Germ and Bran, and naturally low in ash.

Protein

W Index

Mid Protein

150-250

Flour Type

Plain Flour

Lighthouse Self Raising Flour

Plain flour with the addition of raising agents to aid in the rise and softness of baked goods such as muffins, cakes, buns and scones.

Protein

W Index

Mid Protein

150-250

Flour Type

Self Raising Flour

Lighthouse Pasta Tipo "00"

Pasta flour contains only the centre portion of the wheat heart, is low in ash and is super fine which leads to a superior texture.

Protein

W Index

High Protein

150-250

Flour Type

Plain Flour

Lighthouse Biscuit, Pastry & Cake

This flour has a low protein content, which makes it ideal for tender baked goods like cakes, of course, but also muffins, biscuits and scones.

Protein

W Index

Low Protein

90-190

Flour Type

Plain Flour

Lighthouse Bread & Pizza

Bread flour is high in gluten and strength, often made from flour that is referred to as hard flour.

Protein

W Index

High Protein

250-350

Flour Type

Plain Flour