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“hi Maangchi!! I need your help: korean flour problem”

  • 4 posts
  • started 3 years ago by bfanny
  1. Hi maangchi! I'm french patissier girl so I love baking and since I like korean style bakery shop, I often get recipe from naver kitchen..
    But I have a problem with flour.. so I can't make breads.. :/

    what is exactly:
    유기농통밀가루?
    강력분?
    중력분?
    박력분?
    케잌유기농밀가루?

    I think all of these are flour but what's the difference between all of those flour? especialy 강력분 and 박력분 which are often used in bakery.
    thanks for your help
    xoxo

  2. 유기농통밀가루: organic whole wheat flour
    강력분: flour for bread making
    중력분: all purpose flour
    박력분: flour for cookie making
    케잌유기농밀가루: organic flour for cake making

  3. thank you sooooooooooooooo much :D

  4. 강력분 is t45, right? (german T405)


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