La Margherita Corso per Pizzaiolo Modulo 1 – Le origini 3) La farina

The flour as a grinding product Flour in general is a food product obtained by grinding wheat, other cereals or other substances.

The flour The flours described in the training modules have specific nutritional properties and may contain gluten or other substances to avoid in cases of food allergies or intolerances. The Professional Pizza Chef will inform customers of such events in the manner prescribed by law. Besides, the customer has the opportunity to carefully read the flour and bakery product labels, in order to better protect their health and well-being.

The flour The role of flour in the production of pizza and other bakery goods, as well as its importance for the health and well-being of people, animals and the environment, is such that in every part of the world specific laws and regulations are provided, in order to define flour’s features and guarantee flour’s quality.

The flour In Italy, the current legislation on flour, bread and pasta (L. 580/1967 as amended by Presidential Decree 187/2001 and Presidential Decree 31/2013) provides for the following flours obtained from ground wheat: the finest flour (type 00), very fine flour (type 0), fine flour (type 1), coarse flour (type 2), whole wheat flour.

Soft wheat flour and durum wheat semolina The grain or wheat (Triticum) is dated back to the Mesolithic prehistoric period, having probably its origin in the Tigris and Euphrates Valley. Wheat is a herbaceous plant of the botanical family of Graminaceae and includes various species obtained from the hybridization of different grain plants. Among these, the two most important ones, common wheat or soft wheat (Triticum aestivum) and durum wheat (Triticum durum), are the species from which the world's best-known and popular flours are produced: in the production of pizza, bread and pasta products.

Soft wheat flour and durum wheat semolina Usually, in common use, the word "flour" indicates the soft wheat flour and the word "semolina" the products of the durum wheat grinding. Soft wheat has crunchy grains with an internal white and floury layer, from which, once ground, the flour is used to produce pizza, bread, biscuits and cakes, as well as flours to produce fresh pasta and dumplings.

Soft wheat flour and durum wheat semolina Durum wheat in turn, is made up of larger and more consistent grains from which, when milled, is obtained the durum wheat semolina, containing more proteins (and more gluten) than the soft wheat flour

The other flour types In addition, throughout Italy and the world, flours obtained by grinding seeds from other cereals, non-cereals, leguminous plants and stems are produced.

Soft wheat flour The grinding of soft wheat generates a flour which ranges between 70 and 82%; The residue (18-30%) is made up of other substances (middlings, feed, granite and bran for animals).

Soft wheat flour The percentage of flour extracted from grain depends on both the type of grain and the chemical-physical parameters set during the grinding process.

The grinding (wheat hydration) The wheat grinding process begins with the so-called “wetting" or hydrating of the wheat: - if the humidity of the grain is kept at 15,5% for 24 hours, the value W (so-called flour strength) is equal to or less than 300 - if the humidity of the grain is kept at 16,5% for max 48 hours, the value W is more than 300.

The grinding (in mills) After the hydrating operation, the wheat is transported to the mills, where the procedure begins with the opening of the outside bark of the grain, which is then deposited through pneumatic systems, in special silos. The final result will be a flour with physical characteristics conforming to the expected processing, determined by the parameters adopted upstream of the process.

The grinding (waste products) Waste products (middlings, feed, and bran) can be used for human or animal purposes in compliance with the law requirements for the protection of human, animal and environmental health.

Soft wheat flour in Italy Name of product Humidity max Remains min Remains max Proteins min Soft wheat flour 00 type (zero zero) 14,50% - 0,55% 9,00% 0 type (zero) 0,65% 11,00% 1 type (one) 0,80% 12,00% 2 type (two) 0,95% Whole soft wheat flour 1,30% 1,70%

Flour types ( flour 00 type) A low-extraction flour (70- 75%) comes mainly from the central part of the grain and is recognizable for its purity and white color. According to the Italian law, it is called flour type 00.

Flour types ( flour 0,1 and 2 type) A high-extraction flour (roughly 80%) is less clear because it also contains flour from the outside part of the grain (aleuronic state). This flour, depending on the amount of contained ash (minerals), can be called flour 0, 1 or 2 type.

Flour types (whole wheat flour) Finally, when the percentage of extraction reaches the maximum percentage (100%), a flour including bran is obtained, namely the whole wheat flour.

The strength of flour (resistance strength) Strength is the most important feature of flour and expresses its capacity. The strength of flour is the capacity of flour to withstand processing by machines over the given time. Stability developingdough Weakening degree minutes

The strength of flour (gliadin and glutenin) The strength of the flour derives from the quality of the ground grain used to produce it. Quality refers to the protein content of wheat and, in particular, to the two simple proteins: gliadin and glutenin. Stability developingdough Weakening degree minutes

The strength of flour (gluten) Gliadin and glutenin are two simple proteins insoluble in water. When the dough comes into contact with water, gliadin and glutenin form together the gluten, a complex protein, the basic element of dough, which also represents the strength of the flour.

The strength of flour (gluten) Gluten forms a kind of lattice inside the flour and water mixture: making it compact, elastic, capable of retaining the starches and the leaven gas that form the typical bubbles of the spongy structure of bread and other leavening products.

The strength of flour (factors P e L) Depending on the quantity and quality of the gluten contained in a given flour, the flour mixture itself with water will have more or less resistance (P) and elasticity (L), and consequently the leavening time will also vary.

The Breadmaking factor W (the Alveographer) It is possible to determine the Flour Strength by detecting the Breadmaking factor W with the Chopin "Alveographer", a machine invented in 1921 by the French scientist Marcel Chopin and used by professional bakers. Nowadays, the Chopin Company is a leader in the production of Flour Force rating systems.

The Breadmaking factor W (the Alveographer) The Alveographer is a machine that determines the bradmaking factor W, obtained by the interaction of P (Resistance) with L (Elasticity), represented in the final trajectory area (Alveogram) drawn by the Alveographer. Note: The Alveographer is the equipment that draws the path and the Alveogram is the drawing, the final track obtained. ALVEOGRAM

The Breadmaking factor W (the Alveographer) The experimental method used is the following: mix 250 grams of flour with low salt water for eight minutes and from the mixture five round “pastine" (or spheres) are obtained.

The Breadmaking factor W (the Alveographer) The pastine or spheres rest for about 15 minutes at about 25°C in a special Alveographer compartment and are then placed on an air blast system to test their resistance.

The Breadmaking factor (Factros P, L e W) The "pastine" or spheres will tend to increase in volume and, depending on the volume of the obtained sphere, the necessary factors (P, L and W of the flour) can be evaluated. The larger the ball is, the more force the flour has.

The Breadmaking factor (high W value) A high W value indicates a high gluten content: flour will absorb much water and the dough will be tough and resistant, it will slowly leaven because gluten lattice is dense and resistant.

The Breadmaking factor (low W value) A low W value, on the other hand, indicates a low gluten content: the flour will need little water and will quickly leaven; consequently the dough will be light and small.

The Breadmaking factor (up to W 170: weak flours) Here is a W value index: - Up to W 170 (weak flours): for biscuits, waffles; also for béchamel and thickening sauces. Flours that absorb about 50% of their weight in water.

The Breadmaking factor (W180-W260: medium) - From W 180 to W 260 (medium flour): For French bread, oil bread, pizza and pasta. Flours that absorb from 55% to 65% of their weight in water.

The Breadmaking factor(W280-W350: strong) - From W 280 to W 350 (strong flour): for classic bread, pizza, fresh pasta, long-lasting pastry (croissants). Flours that absorb from 65% to 75% of their weight in water.

The Breadmaking factor (above W350: special) - Above W 350 (special flours): generally made with special types of grain, they are used to "reinforce" weaker flours , mixing them, or for particular products. Flours that absorb up to 90% of their weight in water.

FLOURS W General flours 0 and 00 150 Specific flours 00 for non-leavening products (creams, chemical leavening cakes like plum cakes, biscuits, pies) 80 -150 Specific flours 00 e 0 for pizza 200 -280 Specific flours 00 for leavening pastry circa 300 Flour sold as Manitoba (almost all 0) 260 -420.

Durum wheat grinded The grinding of durum wheat (Triticum durum) produces semolina, an amber product, granular, rich in protein, used to make dry pasta. Semolina was predominantly produced in southern Italy, but currently has a national distribution. Other products, such as couscous and bulgur, typical of North Africa and the Middle East, are obtained from the grinding of durum wheat.

Sfarinati di grano duro in commercio in Italia Name of product humidity max Residuals min Residuals max Proteins min Semolina 14,50% - 0,90% 10,50% Granulated semolina 1,35% 11,50% Whole wheat semolina flour 1,40%- 1,80% Durum wheat flour -1,36% 1.70%

Durum wheat flour The semolina is distinguished from the soft wheat flour by its characteristic yellow amber color, which colors all the products made with it. As far as the size of the grain is concerned, the difference between a flour and a semolina is as follows: while the flour is finely ground so that it becomes intangible, in the semolina small grains can be distinguished.

Re-ground semolina By grinding the semolina a second time to reduce the granulation, you get the durum wheat “re-ground” semolina. This product has the characteristic yellow amber color of semolina but has a less accentuated grain size and is used pure or mixed with the soft wheat flour.

Re-ground semolina In baking, re-ground semolina is used to produce homemade bread, yellow (high carotenoid level) bread, tasty and long- lasting. Very popular are the traditional typical products (Altamura DOP bread, Matera Bread IGP, etc.) protected by European Union trademarks.