Understanding Spanish flour types
I‘m from Germany and want to try some recipes from the Spanish book Pan de Pueblo by Iban Yarza. So I have to substitute Spanish flour with German flour. In the book different names and/or numbers are used. I already found out, that the names and numbers used in the book (i.e. panificable W180) refer to gluten or protein in common (I’m not 100 percent sure about that). The question I’m after is, if the ash content is the same for most of these flours (like harina panificable, harina de media fuerza and harina de fuerza) or if the ash content in harina de fuerza is higher then in harina panificable.
I would be really happy if someone could help me with that. Thanks!