Bread flour in Russia, Ukraine, Germany, France, Italy, USA 

In this video I want to cover the topic of flour classification, which raises many questions for home bakers who want to bake according to the recipes of other countries, and who are faced with the problem of how to understand what kind of flour to use and how to replace it if necessary.
In fact, it's not that complicated if you understand how flour grade is determined and what you need to base it on.
Here you will find information on the classification of wheat and rye flours in Russia, Ukraine, Germany, France, Italy and the USA and you will be able to bake bread regardless of the country of origin of a recipe.
00:00 Presentation
00:51 Principle of flour grade determination
01:14 Ash content
02:38 Grinding degree
04:28 Flour yield

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