Metadata
Author: WikiMatrix
Data
English[en]
Hard flour, or bread flour, is high in gluten, with 12% to 14% gluten content, and its dough has elastic toughness that holds its shape well once baked.
Spanish[es]
La harina de fuerza, o harina de pan, es de gluten alto, con un 12% a 14% de contenido de gluten, su masa tiene un tacto elástico que aguanta su forma bien una vez horneada.