What is flour strength or W Index?
Flour "strength" indicates the strength of the dough and its resistance to leavening. Therefore the higher the W index (e.g. W=180) the longer the leavening time. The strength of flour is measured using a Chopin Alveograph
As a result of the longer leavening time, it takes longer to make the final product. If you are in a hurry, choose a low W, if you're making dough to make pizza the next day, use flour with a high W.
The more refined the flour, the lower the W index, the lower the W index, the less water the flour absorbs.
When you are planning to make soft products like Biscuits, Cakes, or Steam Buns a flour with a lower W index is perfect, whereas when you are looking for a more resistant pastry like Bread or Pizza we recommend a higher W index.
At Lighthouse we have developed multiple ranges of the low, medium, and high protein index, so you can choose the right type of flour to get the best results.
Watch: Flour quality is measured using the alveograph
If I don’t choose the appropriate flour, does it mean I will have a bad result?
No, it just means that if you chose the right type of flour, with the right amount of protein, you will have a better result
Lighthouse Cake, Sponge & Steamed Bun
Plain flour with the addition of raising agents to aid in the rise and softness of baked goods such as muffins, cakes, buns and scones.
Protein
W Index
Low Protein
<150
Flour Type
Self Raising Flour
Lighthouse Bread & Pizza Wholemeal
This flour is a blend of strong wheat that produces more gluten and protein than standard flour. This produces a higher volume and ligthter texture.
Protein
W Index
High Protein
130-230
Flour Type
Plain Flour
Lighthouse Plain Flour
Made from premium patent flour, this flour is essentially free of Germ and Bran, and naturally low in ash.
Protein
W Index
Mid Protein
150-250
Flour Type
Plain Flour
Lighthouse Self Raising Flour
Plain flour with the addition of raising agents to aid in the rise and softness of baked goods such as muffins, cakes, buns and scones.
Protein
W Index
Mid Protein
150-250
Flour Type
Self Raising Flour
Lighthouse Pasta Tipo "00"
Pasta flour contains only the centre portion of the wheat heart, is low in ash and is super fine which leads to a superior texture.
Protein
W Index
High Protein
150-250
Flour Type
Plain Flour
Lighthouse Biscuit, Pastry & Cake
This flour has a low protein content, which makes it ideal for tender baked goods like cakes, of course, but also muffins, biscuits and scones.
Protein
W Index
Low Protein
90-190
Flour Type
Plain Flour
Lighthouse Bread & Pizza
Bread flour is high in gluten and strength, often made from flour that is referred to as hard flour.
Protein
W Index
High Protein
250-350
Flour Type
Plain Flour