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 Post subject: Flour
PostPosted: Thu Apr 30, 2015 3:57 pm 
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Joined: Wed Feb 07, 2007 4:23 pm
Posts: 59
On my last trip to Tavira I bought some 'homemade savoury quiche' at a local charity stall and it was lovely. Would like to have a go at making myself but just wonder the correct name of flour I need to be looking for. Can anyone advise please?

Thanks.
J


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 Post subject: Re: Flour
PostPosted: Tue Sep 25, 2018 3:31 pm 
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Joined: Mon Sep 24, 2018 6:50 am
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Location: A little corner of tranquillity, near Lousa!
Try tippo 55 it's seams the equivalent to plain flour I made yorkshires puds and thay came up a treat happy quiche making, Jules


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 Post subject: Re: Flour
PostPosted: Tue Sep 25, 2018 6:51 pm 
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Joined: Thu Mar 15, 2007 12:11 pm
Posts: 2478
Location: At peace on this Planet but near Gois
Hi

Farinha de Trigo
Tipo 65
Sem Fermento
Also makes great bread at Continente 5kilo about 2€

Peter

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 Post subject: Re: Flour
PostPosted: Tue Sep 25, 2018 7:07 pm 
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Joined: Fri Feb 10, 2006 10:33 pm
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Location: Quintela, Tabua
https://www.weekendbakery.com/posts/und ... our-types/ explains the various flour types used in Europe, UK and the USA. Very confusing ;)


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 Post subject: Re: Flour
PostPosted: Wed Sep 26, 2018 7:58 pm 
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Joined: Tue Jan 17, 2012 6:07 pm
Posts: 206
Location: Portugal
Tippo 55 is the UK's equivalent to Plain [soft] flour.
Tippo 65 is the UK,s equivalent to Strong [hard] flour.
One uses soft flour for Quiche, flans, pies, pizza etc. and strong for bread.
Soft flour is grown in warm climates and Strong in cold climates.


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