Wheat flour, for bakery

The flours used for bakeries are those classified between 0, 00 and 000, which are flours that have more protein, and therefore more gluten, which allow to better form the final product, and allow leavening. In the market, this classification is not generally found in the package, therefore the percentage of protein per hundred grams must be verified, this level must be 10% and 11% or more, which is generally the common wheat flour that they sell In the supermarkets.