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

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This topic contains 3 replies, has 2 voices, and was last updated by  bfanny 4 years, 6 months ago.

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  • #49451

    bfanny
    Participant

    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

    #53554

    Maangchi
    Participant

    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

    #53555

    bfanny
    Participant

    thank you sooooooooooooooo much :D

    #53556

    bfanny
    Participant

    강력분 is t45, right? (german T405)

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