The strength of the flour is measured in W.
A W high indicates a high gluten content.
A W low indicates a flour that needs little water and rises quickly, but that will give a dough (and bread) light and not very consistent.

Flour up to 170W (weak): for biscuits, waffles, bread sticks and pastries crumbly. Absorb about 50% of their weight in water
Flour from 180W to 260W (average): French bread, olive bread, pizza, pasta absorb from 55% to 65% of their weight in water.
Flour from 280W to 350W (strong): Pizza, pasta, pastry long leavening: baba, brioches. Absorb from 65% to 75% of their weight in water.
Over 350W (special flours): typically made with special types of wheat, are used to reinforce “flour weaker”, mixing them, or for particular products.

The flour sold in regular stores and supermarkets varies between 150W and 200W, but you can find also Manitoba, with about 400W, to mix the flour “normal” and get the desired strength.

Table flours

W…………….P/L………..Proteine…………….Utilizzo

90/130 …..0,4/0,5…….. 9/10,5……………biscuits and dough direct

130/200… 0,4/0,5……. 10/11……………..Grissini, Crackers

170/200… 0,45……….. 10,5/11,5………..Bread common, direct dough, sandwich bread, pizza, cakes, biscuits

220/240… 0,45/0,5……12/12,5 …………Baguettes and ordinary bread,direct dough

300/310… 0,55……….. 13,0 …………….. Worked bread, leavened pastry

340/400… 0,55/0,6……13,5/15………….Bread blown, Pandoro, Panettone, leavened long fermentation, yeast pastry with chariot over 15 hours, bread for hamburger

TALIAN FLOURS
(Data from the official websites of the respective manufacturers)

Lo Conte…. farina manitoba favola……………W 380-420
Lo Conte…. farina per pane………………….. W 250-280
Lo Conte…. pane ai cereali…………………… W 180-220
Loconte…. farina per pizza fiore……………. W 220-240
Lo Conte…. pizza sfiziosa (autolievitante) . ..W 170-200
Lo Conte…. farina integrale……………………W 130-160
Lo Conte…. farina biologica …………………..W 140-160

Spadoni…. 0 d’america manitoba……………. W 330-360
Spadoni…. 00 gran mugnaio per pizza………..W 200-240
Spadoni…. 00 gran mugnaio per dolci……….. W 80-140
Spadoni…. 00 gran mugnaio x pasta antigrumi… glutine 10,0%
Spadoni…. gran mugnaio integrale…………… W 200-240
Spadoni…. farina biologica…………………… W 180-240
Spadoni…. Miscela per PANE BIANCO………. Proteine 13,9 g
Spadoni…. Miscela per PANE NERO………… Proteine 14,3 g

Nuova Divella tipo 0: P/L 0,55 – 0,65…………………………W 170-190….PROTEINE (Nx5,70) min. 11,00%
Divella standard…. grano tenero 00 (pacco rosso-azzurro)….. W 160-180…..PROTEINE min. 10,00%
Divella…. grano tenero 00 per creme e torte………. W 100-120
Divella…. grano tenero 00 per pizza e p.sfoglia……. W 240-270
Divella…. grano tenero 00 (pacco blu)……………… W 160-180

Vitalnature tipo integrale (bio): P/L 0.9-10 … W 200-210
Vitalnature tipo 0 (bio): P/L 0.50-0.60………W 220-230
Vitalnature tipo 00 (bio): P/L 0.55 min ………W 230-240

Granoro….Farina di grano tenero tipo 0……….P/L 0.40-0.70……W 170-220
Granoro….Semola rimacinata di grano duro…P/L 1.60-3.00……W 190-250

Farine TiBioNa
Manitoba…………………………W330 ….P/L 0,54…. prot 14,4… Ass 57%
Grano tenero “00” – rinforzata … W250… P/L 0,50… prot 9,3……Ass 52%
Grano tenero 0 – biologica….W180 – 200… P/L 0,4 – 0,6… prot 11.5…Ass 54,5%
Grano tenero 2 – biologica macinata a pietra e con germe di grano
W180 – 200…P/L 0,4 – 0,65…prot 12,13…Ass 55%

Caputo 0 ag Manitoba………….W 340-380 proteine 14,00 … lievitati
Caputo 0 verde………………..W 200-220 ” 10,00 … lav.miste e liev.nat – pane casareccio naturale,cotto a legna
Caputo 00 extra Blu……………W 200-220 ” 11,00 … panificazione a metodo diretto
Caputo 00 pasta fresca e gnocchi …W 240-260 ” 11,50 … pasta e derivati
Caputo 00 pizzeria…………….W 240-260 ” 12,50 … pizza
Caputo 00 rinforzato rosso…… W 280-320 ” 12,50 … imp. lunga lievitazione,pane e pizza
Caputo 00 standard……………W 200-220 ” 10,00 … metodo diretto,temp. di liev. breve
Caputo 00 super giallo…………W 200-220 ” 10,00 … liev. naturale e imp. tradizionale(pane casareccio)

Molino Pasini

Linea panificazione
TIPO……………P/L……………W………
Romagna……..0.40/0.45…..W 200/220 ….impasti diretti
——–
Spiga………..0,40/0.45…….W 240/260…impasti diretti lunghi e lieviti corti
Milano……….0.41/0.48…….W 290/310
Vicenza…….0.55/0.62…… ..W 290/310
———
Viola………0.40/0.45………W 300/330…Diretto lungo,biga 7/13ore
———
Novara…….0.42/0.48……..W 360/380…imp.dir.lungo e biga 10/18ore
———
Brianza……0.42/0.52……..W 390/420….Per biga 18/24ore e oltre
Rosetta……0.45/0.48……..W 390/420
Pandoro….0.46/0.54……….W 410/450
Sole………0.46/0.52……….W 430/460