grano di forza
English translation: strong wheat (grain)/hard wheat (grain)
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| 13:36 Feb 28, 2011 |
| Italian to English translations [PRO] Tech/Engineering - Cooking / Culinary | |||||||
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|  Selected response from: Valeria Sciarrillo Italy Local time: 02:16 | ||||||
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| 3 +1 | strong wheat (grain) |
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| 3 | high-gluten wheat |
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Answers
14 mins confidence: 
peer agreement (net): +1
peer agreement (net): +1strong wheat (grain) Explanation: In baking and confectionery, the terms strong and weak indicate flour from hard and soft wheats, respectively. The term strength is used to describe the type of flour, strong flours being preferred for bread manufacture and weak flours for cakes and biscuits. http://www.britannica.com/EBchecked/topic/569433/strong-flou... Farine deboli e farine "di forza" Con riferimento a questi dati,la farina viene classificata in queste categorie: 1)Deboli –fino a 170 W Farine per biscotti,cialde,grissini,piccola pasticceria.Assorbono circa il 50% del loro peso in acqua. 2)Medie-dai180 ai 260 W Farine per impasti lievitati che necessitano di una media quantità di acqua (o altri liquidi) come pane francese, all’olio o alcunitipi di pizza.Assorbono dal 55%-65% del loro peso in acqua e sono quelle più usate comunemente in pizzeria. 3) Forti-dai 280 ai350 W Farine per impasti lievitati che necessitano di una elevata quantità di acqua (o altri liquidi) come babà, brioches, pasticceria lievitata naturalmente e pizza.Assorbono circa il 65% 75% del loro peso in acqua. 4) Speciali-oltre i 350 W Farine prodotte con grani speciali , soprattutto Americani, Canadesi(una delle più note tra queste è la Manitoba) usate soprattutto "tagliate" e per pani di difficoltoso ottenimento, oppure come rinforzanti delle farine più deboli. Assorbono fino al 90% del loro peso in acqua. http://www.gennarino.org/farine.htm http://www.google.it/search?num=20&hl=it&newwindow=1&q="stro... |
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7 hrs confidence:
high-gluten wheat Explanation: There are different varieties of wheat, each with its own gluten content. Flours made from high-gluten wheats are called strong flours and are used for making bread, bagels, pasta and pizza crusts. Flours made from softer, low-gluten wheats are called weak flours, and are used for making cakes and delicate pastries. |
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