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

Home Forums Korean food discussion hi Maangchi!! I need your help: korean flour problem

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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
      Keymaster

      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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