Flours! Can we clarify this once for ever?
I have spent already over hundreds of hours reading books, reading forums, watching videos in at least 4 languages about flours. I am still lost. What about all experts hereby help to clarify this once for ever for International users!
Among countries, flours have all the most fanciest classifications. Not easy to follow an excellent Chilean recipe in Indonesia for instance. And it could be so simple if all over the world we would agree to classify flours according an ISO scale!:-)) Like in photography for instance.
In the mean time please help me all here.
In France they use the T++. The number correspond to the % of ashes left after a laboratory process. BUT it doesn't tell me the % of proteins to form gluten in my breads. T45 has low ashes percent, very fine, very white. How is it called in UK, USA and other countries?
Here in Indonesia they use the protein content in %. Very clever way!
But what is the relation between let us say a T55 and a T65? Which one has more proteins? How much in average? What about a US bread flour or strong bread flour? What is the average content in proteins? In Indonesia we can find easily flours with 8-9/ 10-11/ 12-13/ 14 % of proteins. Which is the one I need to use for baguettes in order to avoid crust like dried lasagnas :-) Same goes for a sandwich bread or a pizza.
I would like to see here suggestions from all over the world and perhaps the owner of this Excellent Forum could come up with a proposal for an ISO system for flours??
Thank you for your kind attention and take very well care of yourself.
Jean Paul Reuland