Saturday, 14 July 2018
quote [ Flour Treatise - Non frames ]
Exact US equivalents for European flours do not exist. Different categories are used in each country as universally accepted nomenclature does not exist in this field. A clear and concise description of the differences in flour in France and the US can be found in a text authored by Bilheux, Escoffier, Herve, and Pouradier (2). The discussion lends itself as much to the description of the characteristics of Italian flour as to French.